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Festive turkey and cranberry quiche


For the pastry

  • 225g plain flour
  • 100g butter, cold diced
  • 1 egg yolk
  • 1-3tbps cold water

For the filling

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 tbsp fresh cranberries, cut in half
  • 1 tbsp chopped fresh thyme
  • 200g cooked turkey, pulled
  • 100g spinach
  • 100g Brie cheese
  • 1 tbsp pine nuts, lightly toasted
  • 120ml milk
  • 120ml double cream
  • 3 large eggs
  • 1 tbsp Dijon mustard
  • Salt and pepper


Start this recipe by preparing the pastry using the rubbing in method. Bring together using the egg yolk and a little water if necessary. Use to line a fluted quiche tin and bake blind for 10 minutes. Meanwhile, fry the onion, cranberries and fresh thyme with the oil in a pan for 3 minutes, then add in the spinach and wilt. Remove off the heat and spoon the mixture over the base of the blind baked pastry case. Next, add the pulled turkey, diced Brie cheese and pine nuts. In a jug, mix together the milk, cream, eggs, Dijon mustard and season well with salt and pepper. Pour the mixture over the filling ingredients and bake in the oven at 200`c for 30-35 minutes.

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