Simon Pearce Restaurant

Quechee Quiche



This is simply the best quiche I have ever had.

The Simon Pearce restaurant is a worthy road trip for three reasons: the spectacular food, the setting in an old, restored woolen mill with a view of a waterfall and covered bridge and the made-on-the-premises artful glassware on the table. Before or after dining you can view the glassmaking demonstrations and peruse the gift shop.

The restaurant is open for dinner and lunch daily and Sunday brunch, with the latter two being the better value. (No reservations taken for lunch or brunch, reserve dinner through opentable.com.) As a side note, Jerod Rockwell, formerly of the New London Inn, is restaurant general manager.

Simon Pearce Restaurant at The Mill at Quechee
1760 Quechee Main St.
Quechee, Vt.
(802) 295-1470


Cheddar Quiche Recipe

PASTRY DOUGH

1 ½ cups all-purpose white flour

1 stick cold unsalted butter

1 large egg

1/3 cup ice water

CUSTARD FILLING

24 ounces extra-sharp cheddar cheese, grated and divided into thirds

8 ounces filling of your choice
(ham, crumbled bacon, spinach)

8 eggs

2 cups cream

¾ teaspoon salt

¼ teaspoon black pepper

Instructions

  1. Preheat oven to 300°.
  2. Cut butter into small pieces.
  3. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Add egg and ice water and mix until dough forms. It should be soft, but not sticky. If crumbly, add a splash more water to hold together.
  5. Turn the dough onto a lightly floured surface and let rest for 20 minutes.
  6. Roll out the dough to a circle a bit larger than the baking dish.
  7. Line the baking dish with the dough and crimp the edges.
  8. Refrigerate the dough-lined baking dish for at least one hour.
  9. Fill the bottom of the dough-lined baking dish with one-third of the grated cheese.
  10. Place filling of your choice on top of the cheese.
  11. Layer the remaining two-thirds of the grated cheese on top of the filling.
  12. In a separate bowl, mix eggs and cream together and season with salt and pepper.
  13. Create a well in the center of the cheese and filling mixture in the baking dish and pour in the egg mixture. (To make it easier to transfer, consider putting the dish on the rack in the oven and then pour the mixture in if your racks glide nicely.)

Place the dish on a baking sheet and bake for one hour, then rotate the tray and baking dish, and cook for an additional 45 minutes or until set.

Allow the quiche to rest for 10 minutes, then serve immediately with a few lightly dressed greens.

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