We had a work Christmas lunch last week and everyone was asked to bring something. Initially I planned to bake a cake or a sweet treat but I thought I'd surprise everyone with a savoury treat. Plus I had quite a lot of leftover ingredients from my recent Christmas party so I decided on a cranberry and camembert quiche. I made 2 quiches - 1 vegetarian (cranberry, camembert and rosemary) and a non-vegetarian (cranberry, camembery, bacon and thyme). Most people preferred the vegetarian quiche including self confessed carnivores. I have to admit that my general motto is that everything tastes better with bacon but not on this occasion! Personally I preferred the vegetarian option as well although the cranberries were a little tart for me. Nevertheless everyone enjoyed the quiches and they didn't last long! They are really quick and easy to make and would for a stunning plate at the Christmas table.
It's also perfect for the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary as I made use of leftover ingredients. I had initially planned to bake a Christmas wreath bread with baked camembert in the centre for my party but didn't get round to it. The cranberries were for a sauce and garnish and I had cream leftover from myo other recipes.
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces
8 tablespoons cold water
For the vegetarian filling
150g fresh cranberries
1/2 box of camembert cheese,cut into cubes
salt and pepper
For the non vegetarian filling
150g fresh cranberries
1/2 box of camembert cheese, cut into cubes
7 strips of streaky bacon, cooked and chopped into small pieces
- To make the pastry using a food processor - place the flour and butter and blitz until it resembles breadcrumbs. Slowly add the water one tablespoon at a time until a dough forms.
- Alternatively, rub the butter and flour together until it resembles breadcrumbs. Slowly add water one tablespoon at a time until a dough forms.
- Roll into a ball, wrap with clingfilm and chill in the fridge for at least 30 minutes before baking.
- Roll out the pastry on a lightly floured surface and line your tart tin.
- Use a small ball of pastry scrap to press the pastry into the corners of the tin.
- Chill in the fridge for 15-20 minutes.
- Preheat the oven to 200C.
- Line the tart case with kitchen foil or baking paper and fill with baking beans.
- Blind bake for 20 minutes, then remove the beans and foil/paper and continue baking for 5 - 10 minutes until the pastry is light brown.
- For the vegetarian filling, place the cranberries and cheese on top of the pastry.
- Whisk 2 eggs into 300mls of cream and add a little seasoning.
- Pour this mixture over the pastry and add some sprigs of fresh rosemary.
- Bake for approximately 45-50 minutes or until golden brown and the quiche is set.
- For the non-vegetarian filling, cook the bacon under the grill or in an oven. Cut into small pieces.
- Place the cranberry and cheese on top of the pastry followed by the cooked bacon and fresh thyme.
- Whisk 2 eggs and 300mls of cream and add some pepper (I didn't add any salt as the bacon is quite salty).
- Pour this mixture on top of the quiche and bake for approximately 45- 50 minutes or until golden brown and the quiche is set.