Author Notes
The Ploughman platter or sandwich is my favorite thing on any pub menu in Britain. The tangy onion pickle, cheddar and stilton cheeses, and tomato are nice in a quiche as well. I've substituted caramelized onions for the Branston (onion) pickle, however, because I didn't bring any Branston on this trip home and tackling a pickle, jet-lagged, is a fool's game. So here's my recipe, fresh from Heathrow. —es2389
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Ingredients
- Quiche Crust
-
1.5 cups
white all-purpose flour
-
Pinch
salt
-
.5 cups
chilled, unsalted butter
-
1
eggs
-
3-4 tablespoons
ice water
- Filling
-
7
eggs
-
.3 cups
cream
-
1 tablespoon
worcestershire sauce
-
.25 cups
Stilton cheese
-
.25 cups
mature cheddar
-
.3 cups
caramelized onions
-
6
cherry tomatoes
Directions
-
For the crust:
Preheat oven to 400ºF.
-
Combine flour and salt in food processor.
-
Add chilled butter in pieces and pulse to cut the butter into the flour.
-
Add egg and water, then process until a rough dough is formed.Form dough into a ball, then roll it out on a lightly floured surface.
-
For the quiche:
Turn the oven down to 375ºF.
-
Beat eggs and cream together in a bowl. Add a dash of Worcestershire sauce and stir in the teaspoon of English mustard.
-
Crumble Stilton and cheddar into mixture. Stir in caramelized onions.
-
Pop tomatoes under the broiler for a minute. Remove to cool, and then add to quiche filling
-
Pour mixture into tart crust.
-
Reduce oven temperature to 350ºF. Pop the quiche in the oven for 40 minutes, until set and golden.
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Remove to cooling rack for 15 minutes. Serve!
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