I made this quiche for our work Christmas buffet, being a member of the Scrumptious Sackett’s I couldn’t bring in anything that wasn’t homemade, so I wracked my brain for something Christmassy that could be served cold, and this festive variation of a quiche sprung to mind.
For the pastry
175g plain flour
Pinch of salt
75g chilled butter
25ml cold water
For the filling
1 red onion, finely sliced
2 large eggs
300ml single cream
60g cheddar cheese, grated
125g brie, sliced
250g lardons or pancetta
3 tbs cranberry sauce
- To make the pastry put the flour and salt into a bowl then cut the chilled butter into cubes and add to the flour. Using your fingers rub the butter into the flour until it resembles breadcrumbs.
- Add the water to the flour and butter so that the mixture comes together.
- Knead the mixture on a lightly floured work surface until it becomes smooth. Then roll out so that the pastry will cover a 20cm flan dish.
- Lightly grease your flan dish then line the dish with your pastry and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200C. Prick the pastry case all over with a fork then place a piece of greaseproof paper over it and fill with baking beads. Place in the oven and bake for 10 minutes then remove the paper and beans and bake for a further 10 minutes.
- In the meantime, you can make the filling. Melt the butter in a frying pan over a medium heat and sauté the onions for about 10 minutes then leave to one side.
- At the same time in a separate pan fry the lardons or pancetta, they will fry in their own fat. Cook until brown and slightly crispy, then leave to one side.
- In a bowl whisk together the eggs and cream until combined.
- When the pastry is ready, remove it from the oven and reduce the oven temperature to 180C. Then scatter the onions, lardons and grated cheddar into the base. Using a teaspoon dot the cranberry sauce over the base too.
- Pour the egg and cream mixture into the case then add slices of brie to the top of the filling.
- Bake in the oven for about 25 minutes or until golden and set.
- Serve hot or cold.