Description
Coronation Quiche is a savory tart featuring a crisp shortcrust pastry filled with a creamy mixture of eggs, milk, cream, spinach, broad beans, mature cheddar, and fresh tarragon. This elegant dish is lightly seasoned, baked until golden and set, making it perfect for a brunch, lunch, or light dinner served warm or at room temperature alongside a fresh salad or roasted vegetables.
Ingredients
Scale
Pastry
- 1 sheet shortcrust pastry (homemade or store-bought)
- 1 teaspoon butter (for greasing)
Filling
- 1/2 cup milk
- 1/2 cup double cream
- 4 large eggs
- 1/2 cup mature cheddar cheese, grated
- 1/2 cup cooked spinach, drained and chopped
- 1/2 cup cooked broad beans (or fava beans)
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Prepare oven and tin: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch tart tin with butter to prevent sticking.
- Make egg mixture: In a mixing bowl, whisk together the eggs, milk, double cream, salt, pepper, and chopped tarragon until the mixture is smooth and well combined.
- Blind bake the pastry: Roll out the shortcrust pastry and line the tart tin, pressing it gently into the corners. Prick the base with a fork to prevent bubbling. Place parchment paper and baking beans on top and blind bake in the oven for 15 minutes. Remove the parchment and beans and bake the pastry shell for another 5 minutes until lightly golden.
- Add filling: Spread the cooked spinach and broad beans evenly over the prebaked pastry shell. Sprinkle the grated mature cheddar cheese on top for a flavorful layer.
- Pour egg mixture and bake: Carefully pour the egg, cream, and herb mixture over the filling in the pastry shell. Place back in the oven and bake for 25 to 30 minutes, or until the quiche is golden on top and just set in the center.
- Rest before serving: Remove the quiche from the oven and let it rest for 10 minutes. This helps the filling to settle and allows for cleaner slicing.
- Serve: Slice the quiche and serve warm or at room temperature, ideally accompanied by a crisp green salad or roasted seasonal vegetables for a balanced meal.
Notes
- Blind baking the pastry ensures a crisp crust that doesn’t get soggy from the wet filling.
- Using fresh tarragon adds a subtle anise flavor that complements the cheddar and beans beautifully.
- This quiche can be made ahead and reheated gently in the oven before serving.
- If broad beans are unavailable, frozen and cooked lima beans or edamame can be used as alternatives.
- To make the quiche vegetarian, ensure the cheese and other ingredients comply with your dietary requirements.
