King Charles has announced the 'Coronation quiche' as the signature dish to coincide with the royal celebrations next weekend. This deep quiche has a thick, crispy base and delicate flavours of spinach, broad beans and tarragon and is delicious served hot or cold. Read on to discover the recipe.
you will need:
250g plain flour, and a little extra for dusting the pastry
50g butter or lard
4 tbsp milk
alternatively, you can use a 250g block of pre-made shortcrust pastry
175ml double cream
1 tbsp tarragon
180g cooked spinach
60g broad beans
let's get started...
1. Combine the flour into a bowl with ½ tsp salt. Add the butter or lard, and rub the mixture together until it feels like breadcrumbs. Add the milk little by little start to bring the dough together, using your hands, until it feels smooth. Cover and allow to rest in the fridge for 30-45 mins.
2. Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking tray. Flour the work surface and roll the pastry out into a circle a little larger than the top of the tin, and approximately 5mm thick. Lift the pastry into the tin and gently press into the corners, making sure there are no holes. Cover and rest the pastry for a further 30 mins in the fridge. Meanwhile, heat your oven to 190C/170C fan/gas 5.
3. Line the pastry case with greaseproof paper and fill it with baking beans or uncooked rice and bake blind for 20-25 until nicely golden and dry. Carefully take out the greaseproof paper and baking beans, and return to the oven for 5 mins to dry the base. Reduce the oven temperature to 160C/140C fan/gas 3.
4. Beat the milk, cream, eggs and herbs together. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. Gently give the mixture a delicate stir to ensure the filling is evenly dispersed, without damaging the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-30 mins until set and very lightly golden.