RECIPE / ONE REALIZATION
The official Coronation quiche has a light, crispy shell and a filling of spinach, broad beans, and tarragon. The recipe is adapted from royal.uk , the British Royal Family's official website, and can be adapted to your liking. Serve it hot or cold, with boiled new potatoes and a green salad.
← Back to the dish overviewRECIPE INGREDIENTS
METHOD
To make the pastry, combine the flour and the salt, then sift into a large bowl. Next, rub the fats (butter and lard) into the flour until you have a breadcrumb-like texture. Finally, add the milk bit by bit, kneading until a dough is formed. Cover and refrigerate for 30-45 minutes.
Lightly flour your working surface, then place the pastry on it. Roll it out until it's 5 mm (1/5") thick and slightly wider than the quiche pan (20 cm/8").
Line the quiche pan with the pastry, taking care there are no holes.
Cover and refrigerate for 30 minutes.
Meanwhile, set the oven to preheat to 190°C/375°F.
Line the pastry shell with parchment paper and fill it with baking beans. Blind bake for 15 minutes.
Take out of the oven and remove the beans and the parchment.
Lower the oven temperature to 160°C/320°F.
Whisk the milk, cream, eggs, salt, and pepper in a large bowl.
Scatter half the cheese on the bottom of the pie shell. Top with spinach, beans, and tarragon, then pour over with the liquid mixture.
To ensure the filling is evenly dispersed, you can gently stir the filling, but without damaging the pie shell.
Finally, scatter the remaining cheese over the top.
Bake for 20-25 minutes until set and lightly golden.
Serve hot or cold with a side of boiled new potatoes and a green salad.