Bacon, brie and cranberry quiche recipe

Preheat the oven to 200°C/180°C fan/gas mark 6.

Grease a 20cm non-stick flan tart case. Unroll the pastry (1 pack) (leaving on the greaseproof sheet, this will help you transfer the pastry) and roll out to be 5cm larger than the tart case. Use a rolling pin to lift the pastry and place it into the tart case. Trim off any excess pastry, leaving about 1cm overhang to allow for any shrinkage, and use the excess bits of pastry to push the pastry into the case. Chill in the fridge for 20 minutes.

Pop the pastry case onto a large, lined baking sheet. Trim the edges away from the pastry and prick the base all over with a fork. Line with baking parchment, then fill with baking beans or rice. Bake for 20 minutes, then remove the parchment and bake for a further 5 minutes, until golden brown.

Whisk 1 egg (1), then remove from the oven and brush the quiche pastry with egg wash to seal up any cracks. Pop back into the oven for a further 5 minutes, then remove from the oven and leave to cool slightly.

While the pastry is baking, whisk the crème fraîche (200 ml), double cream (200 ml) and remaining eggs (3) together. Fold in the grated parmesan (75 g). Season to taste with salt and pepper.

Add the pancetta (1 pack) and shallots (3) to a large frying pan over medium heat and cook for 10-12 minutes, until golden brown and crisp.

Stir the cooked lardons and shallots through the quiche mix and pour into the pastry case. Top with the brie (100 g) and swirl through the cranberry and port sauce (6 tbsp).

Carefully transfer the quiche to the oven and bake for 30-35 minutes, until just set and golden brown.

If you’d like to freeze the quiche, remove it from the oven when the eggs are just set, after about 25-30 minutes. Allow the quiche to fully cool and then carefully remove from the tart case and wrap in clingfilm followed by a layer of kitchen foil. Pop into a freezer bag and keep for up to 1 month. To reheat from frozen, preheat your oven to 180°C/160°C fan/gas mark 4 and bake for 20-30 minutes, until golden brown and hot throughout.