brie and cranberry quiche

While my favourite vegetarian Christmas dish is always going to be a delicious Nut Wellington, this quiche is a less-labour-intensive alternative alternative for festive fun. Servable hot or cold (though definitely tastes better hot!) and can be kept and re-heated. Make your own cranberry sauce for extra tastiness!

2013-11-25 19.59.36

(serves 4-5)

1 onion, diced
1 clove garlic, diced
10g butter
100g brie, cut into chunks
200-300g shortcrust pastry (make with 200g flour, pinch salt, and 100g butter) or 2 sheets filo pastry
250ml creme fraiche
2 eggs
2 tbsp milk
1 tsp salt
3 tbsp cranberry sauce

  1. Soften the onion and garlic in butter. Allow to cool then stir in the brie.
  2. Line a flan dish with the pastry. If using shortcrust pastry, bake in the oven at 200oC for 10-15 minutes (with pie beans if you have them), then remove from oven.
  3. Spread the cranberry on the top of the pastry.
  4. Whisk the eggs and dairy together, then mix in the onion and brie mixture.
  5. Bake for 30-40 minutes at 220oC (cover with foil if it’s browning too quickly)

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