Make the King's Coronation Quiche

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 – perfect for a coronation feast!

  • Serves 6
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  • 125 grams plain flour
  • pinch of salt
  • 25 grams cold butter, diced
  • 25 grams lard
  • 2 tbsp milk
  • 1 250 gram block of ready-made shortcrust pastry
  • 125 ml milk
  • 175 ml cream
  • 2 medium eggs
  • 1 tbsp chopped fresh tarragon
  • salt and pepper
  • 100 grams grated cheddar cheese
  • 180 grams cooked spinach, lightly chopped
  • 60 grams cooked broad beans or soya beans


  • 1
    Sieve flour and salt into a bowl. Add butter and lard, rubbing mixture together using your fingertips until you get a breadcrumb-like texture. Add milk, a little at a time, bringing the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 mins.
  • 2
    Lightly flour work surface and roll out the pastry to a circle a little larger than top of the tin, approximately 5mm thick.
  • 3
    Line the tin with pastry, taking care not to have any holes or mixture could leak. Cover and rest for a further 30 mins in the fridge.
  • 4
    Preheat oven to 190°C.
  • 5
    Line pastry case with grease-proof paper, then add baking beans and bake blind for 15 mins, before removing paper and beans.
  • 6
    Reduce oven to 160°C.
  • 7
    Beat together milk, cream, eggs, tarragon and seasoning.
  • 8
    Scatter half the grated cheese in the blind-baked base, top with chopped spinach and beans, then pour over liquid mixture.
  • 9
    If required, gently give the mixture a delicate stir to ensure filling is evenly dispersed, but be careful not to damage the pastry case.
  • 10
    Sprinkle over remaining cheese. Place in oven and bake for 20-25 mins or until set and lightly golden.