⭐ Budget-Friendly Coronation Quiche ⭐

Ingredients

• 1 sheet Ready-Made Shortcrust Pastry (store‑bought, fits a 23 cm flan tin)
• 125 mL Milk (whole milk, room temperature)
• 175 mL Crème Fraîche (full‑fat)
• 2 large Eggs (medium, room temperature)
• 1 tablespoon Fresh Tarragon (chopped)
• 100 g Grated Cheddar Cheese (divided 50 g for base, 50 g for topping)
• 180 g Spinach (fresh, cooked and squeezed dry)
• 60 g Edamame Beans (cooked, shelled)
• 100 g Baking Beans (for blind baking)
• 1 sheet Greaseproof Paper (to line pastry during blind bake)

Instructions

1. Preheat Oven

   Preheat the oven to 190°C.

   Time: PT5M

   Temperature: 190°C

2. Prepare Crust

   Line the flan tin with the shortcrust pastry, then line the pastry case with greaseproof paper and sprinkle baking beans over the paper.

   Time: PT5M

3. Blind Bake Crust

   Place the tin in the oven and bake blind for 15 minutes.

   Time: PT15M

   Temperature: 190°C

4. Make Filling

   While the crust bakes, whisk together milk, crème fraîche, and eggs in a mixing bowl. Stir in the chopped tarragon.

   Time: PT5M

5. Reduce Oven Temperature

   Remove the crust from the oven, discard the beans and paper, and reduce the oven temperature to 160°C.

   Time: PT2M

   Temperature: 160°C

6. Add Vegetables and First Cheese Layer

   Sprinkle 50 g of grated cheese over the hot crust, then evenly distribute the cooked spinach and edamame beans.

   Time: PT5M

7. Add Liquid Filling and Top Cheese

   Pour the milk‑crème fraîche mixture over the vegetables, then sprinkle the remaining 50 g of cheese on top.

   Time: PT2M

8. Bake Quiche

   Return the tin to the oven and bake for 20‑30 minutes, until the centre is set and the top is lightly golden.

   Time: PT25M

   Temperature: 160°C

9. Cool and Serve

   Allow the quiche to rest for about 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g