Tue, 16 December 2025
250 g Plain Flour
125 g cold butter, cubed
3–4 tbsp cold water
4 large eggs
250 ml cream
150 ml milk ( add as you need to fill the tin )
180 g cooked roast turkey, finely chopped
100 g brie, diced
3 tbsp cranberry sauce
¾ tsp salt
Freshly ground black pepper
Optional: pinch of nutmeg or thyme
Place the 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 to 3–4 mm thick 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 and milk, 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.
