For the pastry
- 300g plain flour
- 150g butter or margarine
- 50-70ml cold water
- Big pinch of salt
For the filling
- 3 large eggs
- 250ml milk
- 200g grated chedder
- 200g chopped brie
- 5 rashers thick cut bacon (cooked)
- 3 tablespoons cranberry sauce
Preheat the oven to 170°C gas mark 4.
In a large bowl combine the flour, salt and margarine/butter, and rub together until it resembles breadcrumbs.
Add the water gradually, stirring as you go until you can bring the mixture to a firm dough.
Scatter flour onto the worktop and pop your dough on top.
Roll out to 2cm thickness and pop into a greased 9″ quiche or flan tin.
If you have baking beans you can blind bake your pastry to crisp it up. Pop a sheet of baking paper over the pastry and top with the baking beans, bake for 10 minutes and remove from the oven. This is optional though 😁
In a jug combine the eggs, milk, grated chedder and bacon and mix well.
On the base of the pastry spread the cranberry sauce. Arrange the brie in thin slices on top of the cranberry sauce.
Pour the egg mixture on top of the bacon and brie. If you haven’t blind baked cover loosely with a sheet of foil and bake for 15-20 minutes taking the foil off halfway. When the quiche is golden and raised its done 😀