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Coronation Quiche

Buckinham Palace
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 - perfect for a Coronation Big Lunch!
Print Recipe
Course baking
Cuisine English
Servings 6 people

Equipment

  • One 20cm Flan Tin

Ingredients
  

  • 125 g flour
  • 1 pinch salt
  • 25 g cold butter diced
  • 25 g lard
  • 2 tablespoons milk
  • 250 g ready made short crust pastry

filling

  • 125 ml milk
  • 175 ml double cream
  • 2 med eggs
  • 1 t chopped fresh tarragon
  • salt and pepper
  • 100 g cheddar cheese grated
  • 180 g spinach cooked, lightly chopped
  • 60 g broad beans or soya beans (Cooked)

Instructions
 

  • Method
  • To make the pastry
  • Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips
  • Add the milk a little at a time.
  • bring the ingredients together
  • cover and rest the dough in the fridge for an hour.

roll out the dough

  • Lightly flour the work surface and roll out the pastry to a circle
  • 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.
  • 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
  • Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden
Keyword Pastry