Line the quiche tin with the pastry, pressing it firmly into the sides. Trim off the overhang, leaving a little excess to allow for shrinkage. Prick the pastry all over with a fork, then chill it in the fridge for 10 minutes.
Cover the pastry with baking parchment and fill with baking beans or dried beans. Bake for 10 minutes, then remove the beans and parchment and return it to the oven for 5 minutes. Remove from the oven and trim the pastry so it’s flush against the tin. Set aside.
Heat the butter in a pan over a medium-high heat and add the spinach and broad beans. Sauté for 3-4 minutes until the spinach has wilted. Season with salt and pepper, stir through the fresh tarragon and set aside to cool.
In a jug, mix the eggs and creams until thoroughly combined. Season with salt and pepper.
Once the spinach mixture has cooled, spread it evenly over the pastry base. Sprinkle over the grated cheese, then pour in the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.
Bake the coronation quiche for 25 minutes until the egg has set and the edges are lightly browned. Serve warm, with a green salad, baguette and plenty of salted butter.
Supported by
You will need
Quiche tin 23cm
Shortcrust pastry 320g
Butter a knob
Spinach 240g, washed and chopped
Broad beans 100g, shelled
Fresh tarragon 1 tbsp, chopped
Free-range eggs 4
Double cream 200ml
Trewithen Dairy Cornish Clotted Cream 100g
Mature cheddar 100g, grated
Method
Preheat the oven to 180°C / gas 4.
Line the quiche tin with the pastry, pressing it firmly into the sides. Trim off the overhang, leaving a little excess to allow for shrinkage. Prick the pastry all over with a fork, then chill it in the fridge for 10 minutes.
Cover the pastry with baking parchment and fill with baking beans or dried beans. Bake for 10 minutes, then remove the beans and parchment and return it to the oven for 5 minutes. Remove from the oven and trim the pastry so it’s flush against the tin. Set aside.
Heat the butter in a pan over a medium-high heat and add the spinach and broad beans. Sauté for 3-4 minutes until the spinach has wilted. Season with salt and pepper, stir through the fresh tarragon and set aside to cool.
In a jug, mix the eggs and creams until thoroughly combined. Season with salt and pepper.
Once the spinach mixture has cooled, spread it evenly over the pastry base. Sprinkle over the grated cheese, then pour in the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.
Bake the coronation quiche for 25 minutes until the egg has set and the edges are lightly browned. Serve warm, with a green salad, baguette and plenty of salted butter.
Line the quiche tin with the pastry, pressing it firmly into the sides. Trim off the overhang, leaving a little excess to allow for shrinkage. Prick the pastry all over with a fork, then chill it in the fridge for 10 minutes.
Cover the pastry with baking parchment and fill with baking beans or dried beans. Bake for 10 minutes, then remove the beans and parchment and return it to the oven for 5 minutes. Remove from the oven and trim the pastry so it’s flush against the tin. Set aside.
Heat the butter in a pan over a medium-high heat and add the spinach and broad beans. Sauté for 3-4 minutes until the spinach has wilted. Season with salt and pepper, stir through the fresh tarragon and set aside to cool.
In a jug, mix the eggs and creams until thoroughly combined. Season with salt and pepper.
Once the spinach mixture has cooled, spread it evenly over the pastry base. Sprinkle over the grated cheese, then pour in the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.
Bake the coronation quiche for 25 minutes until the egg has set and the edges are lightly browned. Serve warm, with a green salad, baguette and plenty of salted butter.
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