Ingredients

Step by step

1. Pulse 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. Shape into a disc, wrap and chill for 30 minutes.
2. 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.
3. Preheat the oven to 200°C, fan 180°C, gas 6 with a baking tray inside. Leaving a 2cm overhang, trim off the 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. Remove the baking paper and beans; bake the case for 8-10 minutes until lightly golden. Leave to cool. Turn the oven down to 180°C, fan 160°C, gas 4.
4. Soften the shallot in the oil in a frying pan for 4-6 minutes. Add the lardons and rosemary and cook for 3-4 minutes until the lardons are cooked and slightly crispy on the edges. Leave to cool.
5. In a jug, combine the eggs and crème fraîche. Mix in the Parmesan and season lightly. Trim away excess pastry from the tart edge with a sharp knife then scatter the lardon mixture over the base of the tart. Layer on the Brie, add the cranberry sauce in small dollops then pour in the egg mixture. Bake for 25-28 minutes or until the top becomes an even, deeply golden colour and the quiche is set but still wobbly. Leave to cool for 10 minutes before serving.