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!
1 onion, diced
1 clove garlic, diced
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 tbsp milk
1 tsp salt
3 tbsp cranberry sauce
- Soften the onion and garlic in butter. Allow to cool then stir in the brie.
- 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.
- Spread the cranberry on the top of the pastry.
- Whisk the eggs and dairy together, then mix in the onion and brie mixture.
- Bake for 30-40 minutes at 220oC (cover with foil if it’s browning too quickly)