Quiche from Coronation

Quiche from Coronation

A deep quiche with a crispy dough shell and delicate aromas of spinach, broad beans and fresh tarragon. There is lard in the pastry, but you can exchange it for butter to make it vegetarian. Eat hot or cold with a green salad and boiled new potatoes – perfect for a crowning big lunch! Picture: Buckingham Palace



Sift the flour into a bowl with ½ tsp salt. Add the butter and lard and rub the mixture together with your fingertips until you get a sandy, breadcrumb-like texture. Add the milk gradually, bringing the dough together with your hands using a cutlery knife. Make sure that it does not have dry areas and feels smooth. Cover and let rest in the fridge for 30-45 minutes.


Place a 20 cm long cake pan with a loose bottom or a 20 cm long dough ring on a baking sheet. Lightly flour the work surface and roll out the dough into a circle slightly larger than the top of the mold and about 5 mm thick. Gently lift the dough into the mold and gently press it into the corners.Make sure that there are no holes, otherwise the mixture may leak. Cover and let rest in the fridge for another 30 minutes. Heat the oven to 190C / 170C fan / gas 5.


Lay out the baking sleeve with baking paper – to do this, cut a slice of baking paper larger than the can, knead it into a ball (this will make it more pliable), unwrap it and put it in the baking sleeve. It should come across the sides. Fill with baked beans or uncooked rice and bake blind for 20-25 until they are nice and golden and dry. Carefully remove the baking paper and baking beans and return to the oven for 5 minutes to dry the base. Reduce the oven temperature to 160C / 140C fan / gas 3.


Beat the milk, cream, eggs and herbs with a little seasoning. Sprinkle half of the grated cheese into the blindly baked bottom, top with the chopped spinach and beans, and then pour over the liquid mixture. If necessary, gently stir the mixture to make sure that the filling is evenly distributed. However, be careful not to damage the dough shell. Sprinkle the remaining cheese on top. Put in the oven and bake for 20-30 minutes until firm and very slightly golden.

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