CHRISTMAS QUICHE

This is delicious hot or cold, and while it can be served as part of lunch, it is also a good supper dish with a green salad.

Serves 6-8

For the pastry l 250g (9oz) plain flour, plus extra for

dusting l 125g (4½oz) cold butter, diced l A pinch of salt l 1 egg yolk l 2tbsp cold water

For the filling l 5 eggs l 150ml (5fl oz) double cream l 1tsp English mustard l Salt and pepper l 170g (6oz) Brie, cut

into pieces l 125g (4½oz) fresh cranberries (or dried cranberries, soaked for 15 minutes in cold water)

Start by making the pastry. Blitz the flour, butter and salt in a food processor until it resembles breadcrumbs. Put in a mixing bowl. Mix the egg yolk with the cold water and add just enough of it to the flour mix to make a dough — it should hold together but not be sticky. Use your hands to shape it into a flat round, then wrap the pastry in clingfilm and chill for 30 minutes in the fridge.

When chilled, roll out the pastry on a lightly floured worktop to the thickness of a two euro coin, then carefully lift it into a 25cm loosebottomed, fluted tart tin. Use a little piece of the pastry to press the pastry into all the corners and up the sides of the tin. Put the tin in the fridge for 15 minutes.

Preheat the oven to 190°C/fan 170°C/gas 5. Cover the pastry with baking paper and fill with baking beans (or dry rice), then bake blind for 12 minutes. Remove the beans and paper and return the pastry case to the oven for a further 8 minutes. Meanwhile, use a hand whisk to blend the eggs, cream, mustard and seasoning. Pour this into the pastry case. Scatter the Brie and cranberries evenly over the egg mix.

Bake the quiche in the oven for 20-25 minutes or until it’s firm but has a very slight wobble in the centre. Allow to cool for 10 minutes before removing from the tin.