King Charles Coronation Quiche - Recipe | Page 3

The King Charles Coronation Quiche was created as part of the official celebrations for King Charles III's coronation. This savory dish features a combination of spinach, broad beans, and cheese in a rich, creamy filling. Recipe:

Ingredients:

For the Pastry:

1 1/4 cups (175g) plain flour
Pinch of salt
1/2 cup (125g) cold butter, diced
2 tablespoons cold water

For the Filling:

1/2 cup (100g) cooked spinach, chopped
3/4 cup (125g) broad beans, cooked and shelled
3/4 cup (125g) grated cheddar cheese
2 tablespoons fresh tarragon, chopped
1/2 cup (125ml) milk
1/2 cup (125ml) double cream (heavy cream)
3 large eggs
Salt and pepper to taste

Instructions:

1. Prepare the Pastry:

Mix the flour and salt: In a large bowl, combine the flour and a pinch of salt.
Rub in the butter: Add the diced butter to the flour and use your fingertips to rub it in until the mixture resembles breadcrumbs.
Add water and form the dough: Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Avoid overworking the dough.
Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

2. Prepare the Filling:

Preheat the oven: Preheat your oven to 375°F (190°C).
Cook the spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes, then drain and chop. If using frozen spinach, thaw and squeeze out any excess water.
Prepare the broad beans: If you haven’t already, cook the broad beans by boiling them for 3-5 minutes. Once cooked, remove the outer skins to reveal the bright green beans inside.
Mix the filling: In a large bowl, whisk together the eggs, milk, cream, and chopped tarragon. Season with salt and pepper. Stir in the chopped spinach, broad beans, and grated cheddar cheese.

3. Assemble and Bake:

Roll out the pastry: On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23cm) quiche or tart tin. Press the pastry into the tin and trim the edges.
Blind bake the crust: Line the pastry with baking paper and fill with baking beans or rice. Bake for about 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the pastry is lightly golden.
Add the filling: Pour the filling mixture into the pre-baked pastry shell.
Bake the quiche: Reduce the oven temperature to 350°F (180°C) and bake the quiche for 25-30 minutes or until the filling is set and golden brown on top.