Written by Hayley in Lunch

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

40g butter
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


  1. 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.
  2. Add the water to the flour and butter so that the mixture comes together.
  3. 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.
  4. Lightly grease your flan dish then line the dish with your pastry and leave to chill in the fridge for 30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. In a bowl whisk together the eggs and cream until combined.
  9. 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.
  10. Pour the egg and cream mixture into the case then add slices of brie to the top of the filling.
  11. Bake in the oven for about 25 minutes or until golden and set.
  12. Serve hot or cold.


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