Turkey 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">1/4 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">250g cooked turkey, chopped into bite-sized pieces</li> <li class="ingredients-single-item">75g fresh cranberries (or frozen, thawed)</li> <li class="ingredients-single-item">1 small red onion, finely diced</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li> <li class="ingredients-single-item">50g Parmesan cheese, finely grated</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">For the custard:</li> <li class="ingredients-single-item">4 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">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</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> Make the pastry: Place the flour, butter, and salt in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the cold butter into the flour with your fingertips until breadcrumb-like. The cold butter creates pockets of steam during baking, resulting in a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and 2 tablespoons of ice-cold water, pulsing or mixing with a knife until the dough just comes together. Add the extra tablespoon of water only if needed - the dough should be just moist enough to form a ball but not sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Shape the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thick and large enough to line your tart tin. Carefully drape the pastry over the tin, gently pressing into the corners without stretching the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Trim the excess pastry, leaving a slight overhang to account for shrinkage. Prick the base with a fork, line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is lightly golden and dry to the touch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the pastry is baking, prepare the filling. Heat the olive oil in a frying pan over medium heat and cook the diced red onion until soft and translucent, about 5-7 minutes. Add the cranberries and cook for another 2-3 minutes until they just begin to soften and pop. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until well combined. The proteins in the eggs will set during baking, creating a silky custard that holds the filling ingredients in suspension. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 170°C (150°C fan/gas mark 3). Spread the turkey pieces evenly over the base of the pre-baked pastry case. Sprinkle over the cooled onion and cranberry mixture, followed by the fresh thyme leaves. The layering helps distribute ingredients evenly throughout the quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Scatter both cheeses evenly over the filling ingredients, reserving a small handful for the top. The Gruyère provides a nutty depth while Parmesan adds savory richness and helps the top brown beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Carefully pour the egg mixture over the filling, ensuring even distribution. Sprinkle the remaining cheese on top. Place the quiche on a baking sheet (this makes it easier to handle) and bake for 30-35 minutes until the filling is just set but still has a slight wobble in the center. The custard will continue cooking from residual heat after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the quiche to cool in the tin for at least 15-20 minutes before carefully removing. This resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor. The quiche can be made a day ahead and refrigerated - bring back to room temperature or gently warm before serving. </li> </ol>