Cook Time: 35-40 minutes
What you need
- 250 g Odlums Cream Plain Flour
- 125 g cold butter, cubed
- 3–4 tbsp cold water
- 4 large eggs
- 250/350ml cream ( depends on depth of tin )
- 200 g cooked roast turkey, finely chopped
- 150 g brie, diced
- 2-3 tbsp cranberry sauce
- ¾ tsp salt
- Freshly ground black pepper
- Optional: pinch of nutmeg or thyme or fresh rosemaryÂ
Recipe Steps
- Place the Odlums Cream Plain Flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. Add the cold water gradually and bring together into a soft dough. Wrap and chill for 20–30 minutes.
- Roll the pastry out and use to line a 26cm quiche dish. Trim the edges, chill again for 10 minutes, then line with parchment and baking beans. Bake at 180°C (fan 170°C) for 15 minutes. Remove the beans and parchment and return to the oven for 8–10 minutes until the base is dry and lightly golden. Reduce the oven temperature to 170°C fan.
- Scatter the turkey evenly over the pastry base, followed by the brie. Dot the cranberry sauce lightly over the filling.
- Whisk the eggs with the cream, season with salt, black pepper and nutmeg or thyme if using.
- Place the quiche dish on a baking tray and pour the custard mixture over the filling until it sits just below the rim.
- Bake for 35–40 minutes, until the edges are set and the centre has a gentle wobble.
- Remove from the oven and allow to rest for 15 minutes before slicing and serving.
