How to Make King Charles III's Coronation Quiche

Ingredients

• 1 sheet Shortcrust Pastry (store‑bought or homemade, kept chilled)
• 1 cup Edamame Beans (shelled, frozen, thawed)
• 2 stalks Spring Onion (white and green parts sliced)
• 2 tablespoons Fresh Mint (chopped)
• 2 cloves Garlic (minced)
• 2 cups Fresh Spinach (roughly chopped)
• 1 cup Whole Milk (room temperature)
• 1 cup Heavy Cream (heavy whipping cream)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Grated Cheese (sharp cheddar or Gruyère, grated)
• 3 large Eggs (beaten)
• 2 tablespoons Fresh Herbs for Garnish (chopped chives or extra mint)
• 1/4 cup Extra Grated Cheese (for topping)

Instructions

1. Prepare the Pastry Crust

   Roll out the shortcrust pastry on a lightly floured surface to about 3 mm thickness, then gently press it into the greased 9‑inch tart tin, trimming any excess.

   Time: PT10M

2. Blind‑Bake the Crust

   Line the pastry with parchment paper and fill with dry beans or rice. Bake in a pre‑heated oven at 180°C (350°F) for 20 minutes.

   Time: PT20M

   Temperature: 180°C

3. Sauté the Vegetables

   In a skillet over medium heat, sauté the edamame, sliced spring onion, chopped mint, and minced garlic for about 5 minutes until fragrant and the edamame is just tender.

   Time: PT5M

   Temperature: medium heat

4. Create the Creamy Base

   Add the chopped spinach to the skillet, then pour in the milk and heavy cream. Stir and simmer gently for 5 minutes until the spinach wilts and the mixture thickens slightly. Season with salt and pepper.

   Time: PT5M

   Temperature: low simmer

5. Prepare the Egg‑Cheese Mixture

   In a mixing bowl, whisk together the beaten eggs and 1 cup grated cheese until smooth.

   Time: PT5M

6. Assemble the Quiche

   Remove the beans and parchment from the blind‑baked crust. Pour the creamy vegetable mixture into the crust, sprinkle the fresh herb garnish, then pour the egg‑cheese mixture over it. Top with the reserved cheese.

   Time: PT5M

7. Bake the Quiche

   Place the assembled quiche back in the oven and bake at 180°C (350°F) for 30 minutes, or until the top is golden and the centre is set.

   Time: PT30M

   Temperature: 180°C

8. Cool and Serve

   Allow the quiche to rest for 10 minutes at room temperature, then slice and serve warm, at room temperature, or chilled.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

25 g

Fat

22 g

Fiber

3 g