Stef le Chef's Royal Quiche (Coronation Quiche)

Ingredients

• 200 g Plain Flour (sifted)
• 100 g Unsalted Butter (cold, cut into cubes)
• 1 pinch Salt
• 1 Egg Yolk (large egg yolk, for pastry)
• 30 ml Cold Water (add gradually)
• 300 g Fresh Spinach (washed, stems removed)
• 150 g Broad Beans (shelled, skins removed)
• 1 tbsp Fresh Tarragon (chopped)
• 3 Eggs (large)
• 100 ml Whole Milk
• 150 ml Double Cream
• 100 g Grated Cheese (Gruyère, Comté or sharp cheddar)
• 1 tbsp Unsalted Butter (for sauté) (for wilting spinach)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Make Shortcrust Pastry

   In a mixing bowl combine the plain flour, pinch of salt and cold butter cubes. Using fingertips or a food processor, rub the butter into the flour until the mixture resembles coarse sand.

   Time: PT10M

2. Add Egg Yolk and Water

   Create a well in the centre, add the egg yolk and drizzle in cold water a tablespoon at a time, mixing gently until the dough just comes together.

   Time: PT5M

3. Chill the Dough

   Form the dough into a flat disc, wrap in cling film and refrigerate for 30 minutes.

   Time: PT30M

4. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

5. Roll and Line the Tart Pan

   On a lightly floured surface roll the chilled dough to about 3 mm thickness. Gently lift it into the tart pan, press into the edges and trim excess. Prick the base with a fork.

   Time: PT10M

6. Blind Bake the Crust

   Line the pastry with parchment paper and fill with dry beans or rice. Bake for 15 minutes, then remove the weights and parchment and bake another 5 minutes until lightly golden.

   Time: PT20M

   Temperature: 180°C

7. Wilt the Spinach

   Heat 1 tbsp butter in a skillet over medium heat. Add the washed spinach and sauté for 2‑3 minutes until wilted. Transfer to a colander, press gently to remove excess water.

   Time: PT5M

8. Prepare Broad Beans

   If using fresh beans, blanch briefly, then squeeze each bean to pop the skin off. Set aside.

   Time: PT5M

9. Make the Custard Filling

   In a bowl whisk together the eggs, double cream, milk, grated cheese, a pinch of black pepper and a pinch of salt until smooth.

   Time: PT5M

10. Assemble the Quiche

    Spread the drained spinach evenly over the blind‑baked crust, scatter the peeled broad beans, sprinkle the chopped tarragon, then pour the custard mixture over the top. Finish with a little extra grated cheese.

    Time: PT5M

11. Bake the Quiche

    Place the assembled quiche in the oven and bake for 25 minutes, or until the custard is set and the top is golden.

    Time: PT25M

    Temperature: 180°C

12. Rest and Serve

    Remove the quiche from the oven and let it rest for 5‑10 minutes before slicing. Serve warm or at room temperature with a green salad.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g