Baking
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Everyone has asked me if this is good – yes, it is! I have a soft spot for tarragon, spinach is my favourite ingredient in any quiche, and the soya beans add great pops of texture and are so good for you.
The King's coronation took place on May 6th, 2023. Prince Charles is now King Charles III of England. The Coronation Big Lunch is an official part of a Coronation Weekend - where more than 65,000 events with neighbours and communities coming together with food, take place all over the U.K. This quiche recipe was revealed as the Coronation recipe for this Big Lunch - invented by Rosemary Hume, the co-founder of the Cordon Bleu Cookery School in London.
Coronation Chicken (chicken salad with curry) became a British classic after it was served at Elizabeth II's 1953 coronation.
Quiche is a good choice - a dish of eggs, cream and spices in a pastry shell going back to ancient Roman times. It can be served as an hors d'oeuvre in small bite-sized pieces, as a brunch or lunch meal, or it can be served as a dinner entree.
Enough history now here is the recipe! Which I would happily make again and serve for the fun story too!
Serves 6. V.
Pictured: Coronation quiche with spinach soybeans and tarragon
Ingredients
- 1 x 250g block of ready-made shortcrust pastry – I used and adore the Carême brand which crisps up beautifully – you can substitute with any frozen pastry you prefer, however. Or make this pastry if you have the time –
- Pastry –
- 125g plain flour
- pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- 1x 20cm Flan tin or a few smaller tins if you like
- Filling -
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tbsp fresh tarragon
- salt and pepper
- 100g (or a little more) of grated cheddar cheese
- 180g cooked spinach, lightly chopped
- 60g cooked soya beans or broad beans
- Pastry - If you making your own pastry do this step first or begin defrosting your ready-made pastry. Sieve flour and salt into a bowl, add the butter and lard and rub the mixture together using your fingertips until it resembles sandy crumbs. Add the milk a little at a time and bring the ingredients together to a dough. Cover with clingfilm and allow to rest in the fridge for 30 - 45 minutes.
- Lightly flour a work surface and roll out the pastry to a circle about 5mm thick, and larger than the top of the tin.
- Line the tin with the pastry, do not let there be any holes as you will be putting a wet mixture into this case. Cover and rest for a further 30 minutes in the fridge.
Method
Preheat oven to 190°C, or 170°C fan forced.
Line the pastry case with greaseproof/baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper.
Reduce the oven to 160°C or 140°C fan forced to gently cook the filling - you can place the tin at the bottom of the oven to help crisp up the shell more.
Filling - Beat together the milk, cream, eggs, herbs, salt and pepper.
Scatter 1/2 the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the egg mixture.
Sprinkle with the remaining cheese.
Bake 20 - 25 minutes until set and golden - if the base is still a little "blonde" give it a higher temperature say 200°C and place on the bottom shelf for a few more minutes.
Dietary preferences
- Vegetarian with substitutions
