Coronation Quiche!

A little birdie has told us that the centrepiece of every Coronation party is going to be a delicious quiche!

Bring the family together and celebrate with this winning recipe, keeping everyone happy and healthy even after seconds! Packed with delicate flavours this pastry recipe does include lard so you can simply swap out the lard for butter and make it vegetarian friendly! To be enjoyed hot or cold – perfect for a Coronation Big Lunch!

Top tip: if you’ve not got much time, buy a ready-made quiche base and skip straight to making your filling!

 

Ingredients

 

For the base:
  • 250g plain flour
  • 50g cold butter
  • 50g lard
  • 4 tbsp milk

    • (Alternatively, you can use a 250g block of ready-made shortcrust pastry)

    For the filling:
    • 125ml milk
    • 175ml double cream
    • 2 medium eggs
    • 1 tbsp chopped fresh tarragon
    • 100g cheddar, grated
    • 180g cooked spinach
    • 100g Asparagus spears
    • 60g cooked broad beans

     

    Method

     

    STEP 1 –Sieve the flour into a bowl with ½ tsp salt. Add the butter and lard, and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk, a little at a time, and using a cutlery knife, start to bring the dough together, using your hands, making sure it has no dry patches and feels smooth. Cover and allow to rest in the fridge for 30-45 mins.

    STEP 2 – Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking sheet. 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. Carefully lift the pastry into the tin and gently press into the corners, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 mins in the fridge. Heat oven to 190C/170C fan/gas 5.

    STEP 3 –Line the pastry case with greaseproof paper – Fill with baking beans or uncooked rice and bake blind for 20-25 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 160C/140C fan/gas 3.

    STEP 4 – Beat the milk, cream, eggs and herbs with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach, asparagus & beans, then pour over the liquid mixture. Sprinkle over the remaining cheese. Place into the oven and bake for 20-30 mins until set and very lightly golden.