This Coronation Quiche, inspired by the one created for the coronation of King Charles III, is a savory dish that combines rich flavors with a buttery, flaky crust. This version includes a traditional filling of spinach, broad beans, and cheddar cheese, enhanced with tarragon for a touch of aromatic flavor.
Ingredients:
For the Pastry:
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200g (7 oz) plain flour
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100g (3.5 oz) cold butter, diced
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Pinch of salt
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2-3 tablespoons cold water
For the Filling:
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200ml (7 fl oz) double cream
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100ml (3.5 fl oz) milk
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3 large eggs
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150g (5.5 oz) mature cheddar cheese, grated
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100g (3.5 oz) fresh spinach, chopped
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100g (3.5 oz) broad beans (fresh or frozen, shelled and blanched)
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1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
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Salt and black pepper, to taste
Instructions:
Make the Pastry
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Prepare the Pastry: In a large bowl, mix the flour and salt. Add the cold, diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
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Add Water: Gradually add cold water, a tablespoon at a time, and mix until the dough starts to come together. Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for about 30 minutes.
Prepare the Filling
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Preheat the Oven: Preheat your oven to 190°C (375°F) or 170°C (340°F) for a fan oven.
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Cook the Spinach: Sauté the chopped spinach in a pan until wilted. Drain and squeeze out any excess moisture.
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Blanch the Broad Beans: If using fresh broad beans, blanch them in boiling water for 2-3 minutes, then drain and remove the skins.
Assemble the Quiche
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Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to fit a 9-inch (23 cm) tart tin. Line the tin with the pastry, pressing it into the edges. Trim any excess. Prick the base with a fork.
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Blind Bake the Pastry: Line the pastry with baking paper and fill it with baking beans or uncooked rice. Bake in the preheated oven for 15 minutes. Remove the paper and beans, then bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
Fill and Bake
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Prepare the Custard: In a mixing bowl, whisk together the eggs, double cream, and milk. Season with salt and black pepper.
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Layer the Filling: Sprinkle half of the grated cheddar cheese over the pastry base. Add the wilted spinach, broad beans, and chopped tarragon. Pour the egg mixture over the top, ensuring the filling is evenly distributed. Finish with the remaining cheese on top.
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Bake: Place the quiche in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
