Coronation Quiche
Category
Brunch
Author:
Buckingham Palace
Servings
4-6
Prep Time
30 minutes
Cook Time
50 minutes
I've modified this recipe for Canadian measurements. The original recipe called for broad beans, which are challenging to find. Peas are a delicious substitute, as would pre-cooked asparagus cut into pieces. Feel free to try other herbs with the quiche, such as dill, oregano or basil. Enjoy hot or cold with a green salad or boiled new potatoes.
Ingredients
- Single crust pastry, or 250 g block of ready-made short crust pastry
- ½ cup milk
- ¾ cup heavy cream (33%)
- 2 large eggs
- 1 tbsp chopped fresh tarragon, or 1 tsp dried
- 1 cup grated old cheddar
- 180 g cooked chopped spinach, liquid squeezed out
- 60 ½ cup cooked peas, fresh or frozen
Directions
Preheat oven to 425°F. Line an 8” tart pan with removable bottom with the pastry. Prick all over with a fork. Line the pastry with parchment paper – to do this cut a disc of greaseproof/parchment paper larger than the tin, scrunch it into a ball (this makes it more pliable), then unwrap and place it in the pastry case. It should come above the sides. Fill with baking beans (lentils or navy beans work well) or uncooked rice and bake blind for 25 minutes until nicely golden and dry. Carefully remove the greaseproof paper and baking beans, and return to the oven for 5 mins to dry the base.
- Reduce the oven temperature to 325°F. Meanwhile, whisk the milk, cream, eggs and tarragon with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and peas, then pour over the liquid mixture. 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. Sprinkle over the remaining cheese. Place into the oven and bake for 30-50 mins until set and very lightly golden. Let rest for 10 minutes before cutting.