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Sherwood Quiche

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Sherwood QuicheQuiche stock

A popular fixture on the Sherwood Menu

From the cookbook of The Sherwood Inn

Makes one 10-inch quiche

For the pie crust:

2 cups flour
1/2 cup vegetable oil
1/4 cup milk
pinch salt
1 tablespoon unseasoned breadcrumbs

For the custard:

6 medium eggs
2 1/2 cups half and half
1 teaspoon salt
1/2 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Preheat oven to 350º. Combine all pie crust ingredients in a mixing bowl. Form dough into a disc, wrap in plastic, chill until firm. Place dough between two sheets of wax paper or parchment paper and roll out to 1/16-inch thickness. Transfer dough to a 10-inch pie plate or 8-inch springform pan. For pie plate, trim dough, and crimp edges. For springform pan, press edges into sides and trim upper edge. Sprinkle with breadcrumbs. Place pan on sheet tray, in case of an overflow during baking.

Whisk together custard ingredients. Place ingredients for preferred filling (see below) in bottom of dough-lined pan. Pour custard mixture over filling. Bake 35-45 minutes. Quiche is done when a small knife inserted in center comes out clean. Serve warm or at room temperature.

Filling Variations:

Lorraine                                                
1/2 cup sautéed diced onions                 
6 slices thick-cut bacon cooked, drained and crumbled                          
1 cup grated swiss cheese                       
 
Broccoli/Cheddar
1/2 teaspoon mustard powder (mixed into custard)  
1 1/2 cups blanched broccoli florets, in small pieces 
1 cup grated cheddar cheese (Like Muranda’s Aged British Cheddar)
                               
Spinach/Feta                                       
1 bag baby spinach leaves, wilted         
8 ounces crumbled feta cheese (try Lively Run’s Goat’s Milk Feta)      
4 ounces grated Parmesan cheese         
 
Ham/Peppers
8 ounces finely diced ham, sautéed with: 
1/4 cup diced green pepper
1/4 cup diced red pepper
1 cup grated provolone cheese 

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