Of all the extraordinary dishes King Charles could have chosen for his Coronation, he went for a humble quiche. This buttery tart can be served as a starter or main course and is great for street parties, informal lunches or picnics.
Serves 8
350g shortcrust pastry
250g spinach, washed and sliced
200ml full fat milk
200ml double cream
3 eggs, lightly beaten
1 tbsp chopped fresh tarragon or 1/2 tsp dried tarragon
Salt and pepper, as needed
150g cooked broad beans
150g grated cheddar cheese
The Portmeirion for AGA White Baking Tray is perfect to make the quiche. Use a 23cm round fluted edged tin for the classic quiche presentation if you prefer.
Preparation Time: 20 minutes. Cooking Time: 25 minutes.
1. Lightly grease the tin or dish and line the tart tin or dish with the pastry, pressing into the corners or fluted edges. Prick the pastry with a fork or tip of a sharp knife and place in refrigerator whilst you prepare the filling.
2. If using the fan oven you will need to blind bake the pastry case – line uncooked pastry case with greaseproof paper and baking beans. FAN OVEN: preheated to R6/180°C/375°F. Bake for 10 minutes, remove baking beans and paper and cook for further 5 minutes until starting to colour. Cool.
3. Place the milk, cream and eggs into a jug and whisk together lightly with a fork, add the chopped tarragon and season well.
4. Sprinkle half the grated cheese on the pastry, followed by the spinach and beans.
5. Carefully pour in the egg mixture and sprinkle the remaining cheese on top.
6. Place in the oven. CAST OVEN: on the floor grid placed on the floor of the roasting oven or oven on R7 setting. FAN OVEN: preheated to R6/180°C/375°F. Bake for 20-25 minutes, turn if necessary to make sure the quiche browns evenly.
7. Delicious served warm but perfect to serve cold as well.
