Coronation Quiche

Ingredients

• 200 grams All-Purpose Flour (plain, sifted for pastry dough)
• 75 grams Unsalted Butter (cold, cut into small bits for pastry)
• 0.5 teaspoon Salt (kosher or table salt)
• 2-3 tablespoons Water (cold, add gradually until dough comes together)
• 250 grams Fresh Spinach (washed, trimmed; wilted and drained)
• 1 tablespoon Unsalted Butter (for sautéing spinach)
• 175 ml Double Cream (full‑fat heavy cream)
• 125 ml Milk (whole milk)
• 3 large Eggs (room temperature)
• 150 grams Mature Cheddar Cheese (grated, sharp)
• 100 grams Broad Beans (Edamame) (frozen; boiled and drained)
• 1 tablespoon Fresh Tarragon (chopped)
• 0.25 teaspoon White Pepper (to taste)
• 1 tablespoon Unsalted Butter (for greasing the flan tin)

Instructions

1. Make Pastry Dough

   Combine the flour and salt in a mixing bowl, rub the cold butter bits into the flour with fingertips until the mixture resembles coarse sand, then add water a tablespoon at a time, mixing until the dough just comes together.

   Time: PT10M

2. Chill the Dough

   Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

3. Preheat Oven

   Preheat a convection/air‑fryer oven to 170°C (190°C for a conventional oven).

   Time: PT10M

   Temperature: 170°C

4. Roll Out Pastry

   Lightly flour a work surface and rolling pin, roll the chilled dough to about 5 mm (¼ in) thickness, then gently lift and fit it into the 23 cm flan tin, trimming excess.

   Time: PT10M

5. Grease the Tin

   Smear a tablespoon of butter over the inside of the flan tin to prevent sticking.

   Time: PT2M

6. Cook Spinach

   Melt a tablespoon of butter in a saucepan over medium heat, add the fresh spinach, season with a pinch of salt, and cook until wilted (3‑4 minutes). Transfer to a colander, press to remove as much liquid as possible, and let cool.

   Time: PT5M

7. Prepare Custard Filling

   In a large mixing bowl whisk together the double cream, milk, eggs, a pinch of salt, white pepper, and the chopped fresh tarragon until smooth.

   Time: PT5M

8. Assemble Quiche

   Sprinkle half of the grated cheddar on the bottom of the pastry, scatter the boiled broad beans, add the drained spinach, pour the custard mixture over everything, and finish with the remaining cheese on top.

   Time: PT5M

9. Bake

   Place the filled quiche in the preheated oven and bake for 35‑40 minutes, or until the centre is set and the top is golden.

   Time: PT40M

   Temperature: 170°C

10. Rest and Serve

    Remove the quiche from the oven, let it rest in the tin for about 10 minutes, then release the removable bottom, slice, and serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g