Official Coronation Quiche with Spinach and Broad Beans

Name: Official Coronation Quiche with Spinach and Broad Beans
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: 2 pcs medium eggs; 180 g cooked spinach liquid squeezed out and lightly chopped; 60 g cooked broad beans or soya beans; 100 g cheddar cheese; 175 ml double cream; 125 ml milk; 250 g plain flour plus a little for dusting; 50 g cold butter diced; 50 g lard; 4 tbsp milk plus a splash; 1 tbsp chopped fresh tarragon; 250 g Or 250 g block of ready-made shortcrust pastry

A regal and savory tart featuring a crisp, buttery pastry crust filled with fresh spinach, tender broad beans, and aromatic tarragon. This rich custard-based quiche is a sophisticated centerpiece perfect for celebratory brunches, garden parties, or a classic afternoon tea.

Servings6 Portions

Prep Time35 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

medium eggs
2 pcs
cooked spinach liquid squeezed out and lightly chopped
180 g
cooked broad beans or soya beans
60 g
cheddar cheese
100 g
double cream
175 ml
milk
125 ml
plain flour plus a little for dusting
250 g
cold butter diced
50 g
lard
50 g
milk plus a splash
4 tbsp
chopped fresh tarragon
1 tbsp
Or 250 g block of ready-made shortcrust pastry
250 g

Step-by-Step Instructions

To make the pastry, sieve 250g of plain flour into a large bowl with a pinch of salt. Add the chilled, diced butter and lard. Use your fingertips to rub the fats into the flour until the mixture resembles fine breadcrumbs. Gradually add the milk, one tablespoon at a time, using a blunt cutlery knife to bring the dough together. Finish by hand until the dough is smooth and free of dry patches. Wrap in cling film and chill in the fridge for 30–45 minutes.

Lightly flour your work surface and roll the rested pastry into a circle slightly larger than a 20cm loose-bottomed tart tin, aiming for a thickness of about 5mm. Carefully transfer the pastry into the tin, pressing it gently into the base and sides without stretching it. Ensure there are no holes to prevent the filling from leaking. Chill for another 30 minutes. Meanwhile, preheat your oven to 190°C (170°C fan/Gas Mark 5).

Line the pastry case with a large disc of crumpled greaseproof paper and fill it with baking beans or uncooked rice. Bake blind for 20–25 minutes until the edges are golden and the base feels dry. Carefully remove the paper and beans, then return the case to the oven for 5 minutes to crisp up the bottom. Reduce the oven temperature to 160°C (140°C fan/Gas Mark 3).