Smoked Bacon, Brie & Cranberry Quiche

by | Apr 19, 2025 | Uncategorised

 

INGREDIENTS:

For the pastry:

200G PLAIN FLOUR
90G BUTTER
ICED COLD WATER

For the filling:

100g BRIE – CUT INTO SLICES

100g MATURE CHEDDAR CHEESE – GRATED

5 EGGS – WHISKED

4 RASHERS SMOKED BACON – FAT TRIMMED OFF & CUT INTO SMALL PIECES & LIGHTLY FRIED SO THEY ARE COOKED BUT NOT BROWNED – Don’t be tempted to use unsmoked bacon, the quiche will not taste as flavoursome.

1 ONION – CHOPPED INTO SMALL PIECES & FRIED UNTIL SOFT BUT NOT BROWNED

SMALL HANDFUL OF DRIED CRANBERRIES – ABOUT 20 – THE MORE YOU ADD THE SWEETER THE QUICHE WILL BE

250 ML SINGLE CREAM

100 ML SEMI SKIMMED MILK

½ TEASPOON DRIED THYME

SALT & BLACK PEPPER

You will also need an 8 inch / 20 cm flan dish – 2 inches / 5 cm deep

METHOD:

Pastry:

  1. Add the flour to a large bowl with a large pinch of salt
  2. Cut the butter in pieces & rub into the flour until it resembles breadcrumbs
  3. Add ice-cold water, a little at a time & bring together until you have a soft dough
  4. Wrap the dough in cling film & pop in the fridge to chill for 30 minutes
  5. Once chilled roll out the dough on a lightly floured surface & completely line the dish
  6. Line the pastry case with parchment paper & fill with baking beans – Tip: I use old 2p copper coins instead for this – they are an excellent conductor of heat & last forever! I’ve had mine for many years.
  7. Place on a baking tray & cook for 20 minutes in a preheated oven 170° Fan / 190° C / Gas Mark 5
  8. Carefully remove the beans & parchment paper and bake for a further 5 minutes
  9. Remove from oven – Tip: I usually make my cases earlier in the day, prep all the ingredients for the filling & then I just have to assemble it when I’m ready it to cook it.
  10. Reduce the heat to 150° Fan / 170° C / Gas Mark 3
  11. Sprinkle the grated cheese over the base of the case
  12. Spread the cooked onions & bacon over the cheese
  13. Lay the slices of brie on top
  14. sprinkle the cranberries around
  15. Whisk the cream & milk into the eggs – add a couple of twists of black pepper & a pinch of salt
  16. Carefully pour over the filling & sprinkle with the thyme
  17. Bake for about 50 – 60 minutes until set – but check the quiche after 40 minutes & then every 10 minutes until cooked. This is a deep quiche & will take longer cooking, the time will vary depending on your oven.
  18. Remove from the oven & leave to cool & set for at least 1 hour.

I like to serve this quiche with a balsamic dressing & a simple salad of mixed leaves, small tomatoes, chopped cucumber & walnut pieces to give a little crunch

The quiche is delicious warm or cold & it can be reheated for 10 – 15 minutes in the oven.

Store in the fridge once cold.

 

 

 

 

 

 

 

     

     

     

     

     

     

     

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