Fair warning: there is over a pound of cheese and 9 eggs in this quiche recipe. I’m not saying it is healthy….I’m just saying it is delicious.
Simon Pearce’s Vermont Cheddar Quiche
1 1/2 cups King Arthur all-purpose white flour (100 percent USA milled wheat)
1 stick cold unsalted butter
1 large egg
1/3 cup ice water
24 ounces extra-sharp Vermont Cheddar cheese, grated and divided into thirds (told you so)
8 ounces filling of your choice (I opted for spinach and ham, but you could also do veggie only or…meat only if you want to go into heart failure sooner rather than later…I’m not judging)
8 large eggs
2 cups cream (not pictured above)
3/4 teaspoon salt
1/4 teaspoon black pepper
The prep takes a bit of time, so you could hold off on preheating the oven until after the crust is chilling in the fridge. Either way, your oven will be at 300 degrees Fahrenheit.
First things first, set aside a morning and afternoon to cook this quiche. I’m not kidding. Okay, maybe a little…but you will see, this is a pretty time consuming recipe. It helps if you have bribed two sous-chefs into grating your cheese with the 8 ounces of cheddar that you will not be using in the recipe. After you have done that, you can start.
Start by making the dough for the crust. Chop your butter into little pieces. If you have made pie dough before, this should be an easy step. If you have a pastry blender, add your 1 1/2 cups of flour to the butter and let the blender work it’s magic. I went the old fashioned route and used two butter knives to blend my little butter balls into the flour until it resembled “coarse crumbs”.
After you reach this point, go ahead and add 1 large beaten egg and the 1/3 cup of ice water. This is when the fun begins for me……errr, don’t forget to wash your hands!
I have an abnormal fear about using too big of a mixing bowl. I always end up in the situation you see here. My suggestion: use a bigger bowl than I did. Your little dough ball should end up looking like the one below. You can turn it onto a lightly floured surface.
Roll out your dough….
Place your pin on your pie plate and roll the dough off of the pin onto the plate. Now you can push your dough into your plate and crimp the edges however you see fit. Place the dough into the fridge for at least one hour.
Now, go watch your dog play in the snow.
Mix together your 8 eggs and 2 cups of cream, then season with the salt and pepper. Layer your remaining 2/3 of cheese on top of your mixture and create a “well” like the one seen below.
When the quiche comes out of the oven, let it sit and de-puff for 10 minutes. Then serve.