How to Make The Coronation Quiche... Better

Ingredients

• 160 g Plain Flour (sifted)
• 1 pinch Salt (fine sea salt)
• 35 g Unsalted Butter (cold, diced)
• 35 g Lard (cold, diced)
• 30 ml Milk (whole milk, for pastry binding)
• 160 ml Whole Milk (for custard filling)
• 220 ml Double Cream (heavy cream, 35% fat)
• 3 Large Eggs (room temperature)
• 15 g Fresh Tarragon (leaves only, finely chopped)
• 125 g Cheddar Cheese (Cornish vintage reserve, grated)
• 450 g Baby Spinach (fresh, washed)
• 100 g Frozen Broad Beans (defrosted, shelled)
• 30 g Baking Beans (or uncooked rice) (for blind‑baking, discard after use)

Instructions

1. Make the Short‑Crust Pastry

   Place 160 g plain flour and a pinch of salt in a mixing bowl. Add 35 g cold diced butter and 35 g cold diced lard. Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs.

   Time: PT10M

2. Bind the Dough

   Add about 2 Tbsp (≈30 ml) cold milk and mix with a knife until the dough just comes together. Finish by gently kneading with your hands to form a smooth ball.

   Time: PT2M

3. Chill the Dough

   Flatten the dough into a disc, wrap it in cling film and refrigerate for at least 30 minutes.

   Time: PT30M

4. Wilt the Spinach

   Place 450 g baby spinach in a metal bowl. Pour boiling water over it, stir, and let sit 1–2 minutes. Drain in a colander, rinse with cold water, then squeeze out as much liquid as possible using clean hands or a tea towel.

   Time: PT5M

5. Prepare the Broad Beans

   Defrost 100 g frozen broad beans by running them under cold water for a minute. Gently pop each bean out of its pod with thumb and forefinger.

   Time: PT5M

6. Roll Out and Line the Tart Tin

   Flour a work surface and roll the chilled dough into a circle slightly larger than the 24 cm tin. Transfer the pastry, gently drape over the edges and trim excess. Chill the lined tin for another 15 minutes.

   Time: PT10M

7. Blind‑Bake the Pastry Shell

   Preheat the oven to 180 °C (fan) / 360 °F. Line the chilled pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and let the shell cool on a wire rack.

   Time: PT15M

   Temperature: 180°C

8. Prepare the Custard Filling

   In a bowl whisk together 160 ml milk, 220 ml double cream and 3 large eggs. Stir in the chopped tarragon, a pinch of sea salt and freshly ground black pepper.

   Time: PT5M

9. Assemble the Quiche

   Scatter half of the grated cheddar evenly over the bottom of the baked crust. Distribute the squeezed spinach, then the shelled broad beans. Pour the custard mixture over the vegetables, and sprinkle the remaining cheese on top.

   Time: PT5M

10. Bake the Quiche

    Place the assembled quiche in the pre‑heated oven. Bake for 20 minutes at 180 °C, then rotate the tin and bake an additional 10 minutes until the centre is set and the top is golden.

    Time: PT30M

    Temperature: 180°C

11. Finish Under the Grill

    Switch the oven to grill (broil) and brown the top for 2 minutes, watching closely to avoid burning.

    Time: PT2M

12. Cool and Serve

    Transfer the quiche to a wire rack, let it rest for 5 minutes, then remove from the tin and slice.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

15 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g