Coronation Quiche

Ingredients

• 125 ml Whole Milk (cold)
• 175 ml Double Cream (heavy cream, chilled)
• 2 Eggs (large, room temperature)
• 1 tablespoon Fresh Tarragon (chopped finely)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 100 g Cheddar Cheese (grated, sharp)
• 180 g Cooked Spinach (lightly chopped, squeezed dry)
• 60 g Cooked Broad Beans (peeled and shelled)
• 1 sheet Ready‑Made Shortcrust Pastry (approximately 20 cm diameter, kept refrigerated)
• 1 sheet Baking Paper (Parchment) (cut to fit tin)
• 1 cup Baking Beads or Dried Beans (for blind‑baking, can use rice as alternative)

Instructions

1. Line the Tin

   Place the ready‑made shortcrust pastry into the 20 cm flan tin, press gently, then line the bottom with a sheet of baking paper.

   Time: PT5M

2. Blind‑Bake the Crust

   Fill the pastry-lined tin with baking beads (or dried beans) to keep the base flat, then bake in a pre‑heated oven at 180°C for 15 minutes until the edges are very lightly golden.

   Time: PT15M

   Temperature: 180°C

3. Prepare the Liquid Filling

   While the crust bakes, whisk together the milk, double cream, eggs, a pinch of salt, pepper and the chopped tarragon until smooth and no lumps remain.

   Time: PT5M

4. Prep the Vegetables

   Peel the cooked broad beans, pat them dry, and spread them evenly. Roughly chop the cooked spinach and squeeze out excess moisture.

   Time: PT5M

5. Cool the Crust

   Remove the baking beads and parchment, then let the blind‑baked crust cool on a rack for about 5 minutes.

   Time: PT5M

6. Assemble the Quiche

   Sprinkle half of the grated cheddar over the crust, then distribute the beans and spinach evenly. Slowly pour the liquid mixture into the centre, making sure it does not overflow. Finish with the remaining cheddar on top.

   Time: PT5M

7. Final Bake

   Return the assembled quiche to the oven and bake at 180°C for 15‑20 minutes, or until the top is golden brown and the centre is set.

   Time: PT20M

   Temperature: 180°C

8. Cool and Unmold

   Allow the quiche to rest for 10 minutes, then carefully remove the parchment and lift the quiche out of the tin. Slice and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g