cumbrian quiche

Cumbrian Christmas Quiche

This seasonal celebratory quiche uses the finest of Cumbrian ingredients. Who doesn’t love brie bacon, sausage and Cranberries at Christmas? We added seasonal sausage and used smoked bacon slices rather than lardons – and we added red onion marmalade as it is the perfect accompaniment to sausages. Local suppliers of ingredients include: • Booths • Cranstons • Clares • Country Flavours • Torpenhow Cheese Co.
search Breakfast and brunch, Cumbria, Egg Basics, Lake District & Cumbria, Lunch/Light Bites, Main meals, Seasonal
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8
Author The Lakes Free Range Egg Co


Pastry: (Or buy Jus-Rol shortcrust pastry for speed)

  • 225 g plain flour
  • 150 g cold unsalted butter diced
  • Pinch of salt


  • 1 shallot diced
  • 1 ⁄2 tbsp olive oil
  • 1 tbsp chopped rosemary and some for garnish
  • 4 tablespoons Claires Red Onion Marmalade
  • 4 Cranston’s Cranberry & Wensleydale Sausages
  • 4 slices of smoked back bacon chopped
  • 3 medium Laid With Love eggs
  • 150 g crème fraiche
  • 50 g double cream
  • 150 g Torpenhow’s Darling Howe Brie thinly sliced
  • 8-10 teaspoons cranberry sauce or dollops
  • Seasoning


  • Quickly rub in the flour, butter and a pinch of salt in a food processor until crumb-like. Pulse in 3-4 tablespoons of ice-cold water, a spoonful at a time. Wrap and chill for 30 minutes.
  • Grease a 23cm, loose-based tart tin. Roll out the pastry to 3-4mm thick on a floured surface and press into the tin, leaving an overhang. Chill for 15 minutes.
  • Preheat the oven to 200°C, fan 180°C, gas 6 with a baking tray inside. Leaving a 2cm overhang, trim excess pastry, then press the overhang to grip the tin.
  • Line with baking paper and baking beans then bake on the hot tray for 10 minutes then remove the baking paper and beans.
  • Bake for an extra 8-10 minutes until lightly golden and leave to cool down.
  • Turn the oven down to 180°C, fan 160°C, gas 4.
  • Soften the shallot in the oil in a frying pan for 3-4 minutes. Add the bacon pieces and rosemary and cook for 3-4 minutes. Set aside.
  • Cut the sausages in half lengthways and cook in the pan for 4 – 5 minutes and leave to cool.
  • In a jug, combine the eggs, cream and crème fraiche then season.
  • 10. Trim excess pastry from the edges then spread the red onion marmalade and onions and bacon on the flan case.
  • 11. Arrange the sausage slices in a wheel and place slices of brie in between. Add dollops of cranberry sauce evenly around the flan.
  • 12. Pour in the egg mix and bake 25-30 minutes or until the top becomes an even, deeply golden colour and the quiche is set but still wobbly.
  • 13. Leave to cool for at least 10 minutes before serving.


This is also lovely served cold and super delicious next day when the flavours just seem to get better.Cumbrian quiche process