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Cheddar Quiche




Simon Pearce Restaurant



1 ½ cups all-purpose white flour
1 stick cold unsalted butter
1 large egg
1/3 cup ice water
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

Preparation - Directions

Preheat oven to 300 degrees.

Cut butter into small pieces.

Using a pastry blender or two knives, cutthe butter into the flour until the mixtureresembles coarse crumbs.

Add egg and ice water and mix until doughforms. It should be soft, but not sticky. If crumbly,add a splash more water to hold together.

Turn the dough onto a lightly floured surfaceand let rest for 20 minutes.

Roll out the dough to a circle a bit larger thanthe baking dish.

Line the baking dish with the dough andcrimp the edges.

Refrigerate the dough-lined baking dish for atleast one hour.

Fill the bottom of the dough-lined bakingdish with one-third of the grated cheese.

Place filling of your choice on top of the cheese.

Layer the remaining two-thirds of the gratedcheese on top of the filling.

In a separate bowl, mix eggs and cream togetherand season with salt and pepper.

Create a well in the center of the cheese andfilling mixture in the baking dish and pour inthe egg mixture. (To make it easier to transfer, consider putting the dish on the rack in theoven and then pour the mixture in if yourracks glide nicely.)

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

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