The Coronation Big Lunch aims to bring neighbours and communities together to celebrate the Coronation and share friendship, food and fun. The official Coronation quiche recipe for King Charles III’s crowning, which was released by the Royal Family a few weeks ago, is a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes.
Ingredients:
- 250g of plain flour, plus a little for dusting
- 50g of cold butter, diced
- 50g of lard (or butter, if you prefer)
- 4 tbsp of milk, plus a splash
For the filling:
- 125ml of milk
- 175ml of double cream
- 2 medium eggs
- 1 tbsp of chopped fresh tarragon
- 100g of grated cheddar
- 180g of cooked spinach, liquid squeezed out and lightly chopped
- 60g of cooked broad beans or soya beans
Method:
Step 1
Sieve the flour into a bowl with half a teaspoon of 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 the mixture and allow it to rest in the fridge for 30 to 45 minutes.
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 minutes in the fridge. Heat the oven to 190c/170c fan/gas 5.
Step 3
Line the pastry case with greaseproof paper - to do this, cut a disc of greaseproof 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 or uncooked rice and bake blind for 20 to 25 minutes until nicely golden and dry. Carefully remove the greaseproof 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.
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 and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed - be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20 to 30 minutes until set and very lightly golden.
Source: BBC goodfood
