Brie and Cranberry Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g Brie cheese, rind removed and sliced</li><li class="ingredients-single-item">100g fresh or frozen cranberries (thawed if frozen)</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Either in a food processor or using your fingertips, rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs. Working with cold butter is essential as it creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, mixing gently until the dough just comes together - add the remaining tablespoon only if needed. The less you handle the dough, the more tender your crust will be. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, place the cranberries in a small saucepan with the honey and 1 tablespoon of water. Cook over medium heat for 3-4 minutes until the cranberries just begin to pop and release their juices. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Roll the pastry over your rolling pin to help transfer it to the tin without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Press the pastry gently into the corners of the tin, trim any excess leaving a small overhang (this prevents shrinkage), and prick the base all over with a fork. Line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is just beginning to color.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, whisk together the eggs, cream, milk, thyme, nutmeg, salt, and pepper until completely combined. Whisking thoroughly incorporates air into the custard, ensuring a light, silky texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pastry case is ready, reduce the oven temperature to 160°C (140°C fan/gas mark 3). Arrange two-thirds of the Brie slices evenly over the base, then scatter the cooled cranberry mixture on top. Pour in the egg mixture carefully, allowing it to settle around the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top with the remaining Brie slices and bake for 35-40 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue to set as it cools. Look for a golden top and edges that have just started to brown.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for 15 minutes before carefully removing. This resting time is crucial as it allows the custard to fully set without cracking. The quiche can be served warm or at room temperature - both allow the creamy Brie flavor to shine against the sweet-tart cranberries.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slice and serve with a simple green salad. Leftovers will keep refrigerated for up to 3 days and can be reheated in a 160°C oven for 10-15 minutes until just warmed through.</li></ol>