Cranberry and Camembert Quiche

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. 

I'm sending this to the Fresh Cranberry Recipe Link Up 2014 hosted by Jen from Blue Kitchen Bakes. 

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.

 vegetarian version

 place fresh cranberries on pastry that has been blind baked. Scatter the chopped camembert cheese 

 add the cream mixture and some fresh herbs

 fresh from the oven

 I love the colour of the fresh cranberries 

 the non-vegeratian version with bacon and thyme

 add chopped cooked bacon to the quiche 

 You can clearly see the bacon pieces

For the pastry - makes 1 quiche
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

2 eggs

300mls cream

fresh rosemary 

salt and pepper

For the non vegetarian filling 

150g fresh cranberries 

1/2 box of camembert cheese, cut into cubes

2 eggs

300mls cream

7 strips of streaky bacon, cooked and chopped into small pieces

fresh thyme

ground pepper 

• 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.