THE CORONATION QUICHE
If you are planning to celebrate the upcoming Coronation of King Charles III this weekend, why not make this elegant quiche recipe that was created for the occasion. It is easy and delicious - perfect for the summer months ahead
Ingredients
Pastry
125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk
Or 1 x 250g block of ready-made shortcrust pastry (which is what I used)
Filling
125ml milk
175ml double cream
2 medium eggs
1 tablespoon chopped fresh tarragon (I couldn’t find fresh, so used dried instead)
Salt and pepper
100g grated cheddar cheese,
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans (I could find neither, so used Cannellini beans)
Method
If you are making the pastry —
Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
Add the milk a little at a time and bring the ingredients together into a dough.
Cover and allow to rest in the fridge for 30-45 minutes
Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
Preheat the oven to 190°C.
Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
Reduce the oven temperature to 160°C.
To make the filling—
Beat together the milk, cream, eggs, herbs and seasoning.
Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.