The Coronation Quiche
Description
A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch!
Ingredients
for the pastry
Filling
Instructions
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To make the pastry…
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- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes
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Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
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Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
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Preheat the oven to 190°C.
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Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
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Reduce the oven temperature to 160°C.
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Beat together the milk, cream, eggs, herbs and seasoning.
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Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
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If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
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Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
