Coronation Quiche

Photo © Rob Jones

It had to be done ….

In answer to AMM’s Coronation Chicken … this year’s Coronation Quiche had to be made.

However …

A quick perusal of the ingredients and I decided it needed an upgrade otherwise it was going to end up rather bland … and we can’t have that.

It was heralded as, ‘a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon.’ Created by the Chief Royal Chef, Mark Flanagan, because it would be perfect for sharing. I think he perhaps played it safe.

And anyway … as a home bird with a teeny weeny social circle… this was never going to be for sharing. This was going to have to entertain my palate for at least … ooh … until it smells off.

So … ditched the ‘make my own pastry’ shenanigans and got some ready made, ready rolled shortcrust.

Blind baked it in a pre-greased deep (about an inch) round tin for 30 mins in a 190C pre-heated oven. Then for another ten mins without the baking beans.

For the filling — I followed my guts, as that was what was going to have to eat it eventually anyway.

Fried off some mushrooms (not in the original recipe) and wilted some spinach. Cooked up some broad beans.

For the goo … Three eggs, 125ml of milk, and about 200ml of double cream.

150g of Cheddar Cheese laced with leeks (He was the Prince of Wales after all).

In the pastry case — sprinkled some more cheese on the base, then a layer of mushrooms, a sprinkling of broad beans, and some random spinach.

Pour over the eggy/milk mixture, and sprinkle the top with yet more cheese and some tarragon.

Turn down the oven slightly and bake for about 30 mins … until it goes golden brown.

Once cooked, leave it to cool. Serve with some pickle or relish.

Long Live the Quiche

R