Coronation Quiche

Celebrate the coronation of King Charles with a slice of his favourite quiche! This quiche is super easy to make and can be adapted to suit whatever you have in your freezer or fridge.

Yield: 8 generous slices

Author: Nicole O'Neil

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Coronation Quiche

Celebrate the coronation of King Charles with a slice of his favourite quiche! This quiche is super easy to make and can be adapted to suit whatever you have in your freezer or fridge.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• Unsalted butter, for greasing
• Plain flour, for dusting (optional)
• 1 sheet of frozen shortcrust pastry
• 280 grams frozen chopped spinach
• 1/2 cup frozen shelled broad beans
• 1 1/2 cups grated aged cheddar cheese, preferably English
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk (any percentage)
• 1 tablespoon chopped fresh tarragon (may substitute one or a mix of other leafy herbs, such as oregano, mint or basil)
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Lightly grease a 9-inch tart pan with butter.
2. Take one sheet of short crust pastry and roll it out slightly on a lightly floured surface. Transfer the pastry to your pan, working your way around, lift the edges of the dough and press it into the bottom and sides of the pan. Leave about a 1/2- to 1-inch overhang of dough, trimming or patching as needed. Refrigerate for 30 minutes.
3. Position oven rack in the bottom of the oven and preheat to 180 degrees C.
4. Line the crust with parchment paper or foil and fill with pie weights, dried beans, rice, or granulated sugar (the sugar can be subsequently used for baking). Bake on the bottom rack for 15 minutes – the crust won’t be baked through.
5. Remove the parchment or foil and pie weights from the crust. Using a fork, prick the bottom of the crust all over and return to the bottom rack of the oven on the baking sheet and bake for an additional 10 to 15 minutes, or until the edges are golden and the bottom is dry with some light golden spots. Transfer to a heatproof counter or wire rack.
6. W hile the crust bakes, soak the spinach in boiling water and let it sit for 10 mins. Transfer to a towel and wring out as much of the water as possible. Follow with soaking the broad beans in boiling water and then shell and pat dry when done.
7. Reduce the oven temperature to 160 degrees C.
8. Scatter half of the grated cheese evenly over the crust, followed by the spinach (you may need to pull it apart a bit to better distribute it) and edamame.
9. In a large glass measuring cup with a spout, whisk together the eggs, heavy cream, milk, tarragon, salt and pepper until thoroughly combined. Pour into the crust, ensuring it evenly fills in around the vegetables. Sprinkle the remaining cheese over the top.
10. Bake on the middle rack for 35 to 40 minutes, or until the filling is puffed, set and lightly golden. Let cool on a wire rack for at least 30 minutes before serving. Enjoy!

Notes

Adapted recipe originally published in The Washington Post 2023.

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