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Sherwood Quiche

Course Appetizer, Brunch, Lunch, Side Dish
Servings 1 10-inch quiche


the pie crust:

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

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.


From the cookbook of The Sherwood Inn
A popular fixture on the Sherwood Menu
Filling Variations:
1/2 cup sautéed diced onions                 
6 slices thick-cut bacon cooked, drained and crumbled                          
1 cup grated swiss cheese                       
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)
1 bag baby spinach leaves, wilted         
8 ounces crumbled feta cheese (try Lively Run's Goat's Milk Feta)      
4 ounces grated Parmesan cheese         
8 ounces finely diced ham, sautéed with: 
1/4 cup diced green pepper
1/4 cup diced red pepper
1 cup grated provolone cheese 
Keyword Quiche, Sherwood