The Royal Coronation Quiche
Royally approved by King Charles
For the pastry:
125g plain flour
Pinch of salt
25g cold butter, diced
2 tablespoons milk
Or 1 x 250g block of ready-made shortcrust pastry
For the filling:
175ml double cream
2 medium eggs
1 tablespoon chopped fresh tarragon,
Salt and pepper
100g grated cheddar cheese
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Preheat the oven to 190°C.
Step 5: Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
Step 6: Reduce the oven temperature to 160°C.
Step 7: Beat together the milk, cream, eggs, herbs and seasoning.
Step 8: 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.
Step 9: 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.
Step 10: Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.