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Charles III’s Coronation quiche
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2 from 1 vote

Charles III’s Coronation quiche

A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes.
Prep Time30 minutes
Cook Time50 minutes
Course: Main Course, Starter, Lunch
Cuisine: French
Keyword: Coronation Quiche, Charles III Coronation
Servings: 6 people

Equipment

  • 20cm flan tin

Ingredients

Pastry

  • 125 g plain flour
  • Pinch of salt
  • 25 g cold butter diced
  • 25 g lard
  • 2 tablespoons milk
  • Or 1 x 250g block of ready-made shortcrust pastry

Filling

  • 125 ml milk
  • 175 ml double cream
  • 2 medium eggs
  • 1 tablespoon chopped fresh tarragon
  • Salt and pepper
  • 100 g grated cheddar cheese
  • 180 g cooked spinach lightly chopped
  • 60 g cooked broad beans or soya beans

Instructions

To make 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.