The Coronation Quiche | Spinach, Broad Bean, and Tarragon Quiche

You'll love this step-by-step recipe for making the perfect coronation quiche. In this video, you'll learn everything you need to know to make a delicious, homemade quiche from scratch, from preparing the crust to mixing the filling. You'll learn how to make a flaky, buttery crust that complements the creamy filling perfectly. Whether you're a seasoned cook or a beginner in the kitchen, you'll find this video easy to follow and informative. #coronationquicherecipe #quicherecipe #homemadequiche #baking #recipe

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24cm Loose Bottomed Tart Tin - https://amzn.to/3LerSgE (UK)

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Ingredients

Pastry

- 160g plain flour

- Pinch of salt

- 35g cold butter, diced

- 35g lard

- 2 tablespoons milk

Filling

- 160ml milk

- 220ml double cream

- 3 medium eggs

- 15g chopped fresh tarragon

- Salt and pepper

- 125g grated cheddar cheese

- 450g spinach, washed

- 100g frozen broad beans

Method

Pastry

1. In a mixing bowl, add 160g of plain flour and a pinch of salt.

2. Add 35g of diced butter and 35g of diced lard. Mix it together with your fingertips until it has a breadcrumb-type consistency.

3. Add 2 tablespoons of milk and mix with a knife until the dough won't bind any further.

4. Use your hands to bring the dough together by compacting it and lightly kneading it if necessary.

5. Shape the dough into a round and press it flat into a disk.

6. Cover the dough with cling film and refrigerate for at least 30 minutes.

Spinach

1. Place 450g of spinach in a metal bowl and pour a full kettle of freshly boiled water over it.

2. Allow it to sit for a minute or two, stirring, to ensure everything is well wilted.

3. Pour the spinach into a colander and run cold water over it to cool it.

4. Squeeze the spinach in small handfuls to remove as much liquid as possible.

5. Set the spinach aside.

Broad Beans

1. Defrost 100g of frozen broad beans and pod them by squeezing between your finger and thumb at one end, and the bean will pop out the other.

2. Set the broad beans aside and discard the pods.

Pastry

1. Preheat your oven to 180 degrees Celsius.

2. Flour your worktop and pastry, and roll out the dough with a rolling pin until it is larger than the tin.

3. Lay the dough gently over your tart tin and press it into place.

4. Place the tin in the fridge for at least half an hour.

5. Trim the edges of your tart and line it with baking parchment and baking beans.

6. Bake the tart case for 15 minutes in the preheated oven.

7. Remove it from the oven and take out the baking beans, allow it to cool in its tin on a wire rack.

Filling

1. In a mixing bowl, combine 160ml milk and 220ml of double cream along with 3 whole large eggs. Whisk the mixture to combine.

2. Add 15g of chopped tarragon to the egg mixture and whisk again.

3. Add salt and pepper to the mixture to taste.

4. Grate down 125g of cheddar cheese.

Assembly

1. Run a knife through the spinach to cut it into small chunks.

2. Add half of the cheese to the bottom of the quiche case in an even layer.

3. Spread the spinach over the cheese and top it with the broad beans.

4. Pour the egg mixture over the quiche case, dispersing the mixture evenly.

5. Add the remaining cheese to the top of the quiche and put it in your oven, that’s been preheated to 160c, for 20 minutes.

6. Turn the heat up to 180 degrees Celsius, rotate the quiche, and cook for a further 10 minutes or until golden brown.

7. Grill on high heat until your desired colour is reached

8. Let the quiche cool on a wire rack for a few minutes before removing it from its tin