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April 6, 2024
Classic Pimm’s cocktail Recipe
April 13, 2024Difficulty
Easy / Beginner
Prep time
15 Mins
Cook Time
40 Mins
Yield
1 Quiche
Description
Savor the coronation quiche, a regal delight of flaky crust embracing creamy eggs, crowned with decadent cheese and royal fillings, satisfying the most discerning appetites with each savory bite.
Instructions
- Prepare the pastry (unless using store-bought).
For food processor method: Combine 250g plain flour, 1 tsp salt, and 125g cold, cubed butter. Pulse until resembling breadcrumbs. Gradually add 3 tbsp milk/water until dough forms. For manual method: Mix 250g flour and 1 tsp salt, then rub in 125g cold, cubed butter until crumbly. Gradually add 3 tbsp milk/water. Shape dough into a ball, wrap in clingfilm, and chill for 30 minutes. - Roll out the pastry:
After resting, dust a flat surface with flour. Unwrap the pastry and use a rolling pin to create a circle slightly larger than your tin. Imperfections are okay; you can adjust as needed. - Press the pastry into your tin:
If using store-bought pastry, start here. Grease the tin with butter or cooking spray. Place the pastry over the tin, gently pressing it into the base and sides. Patch any tears with extra scraps. Chill the tin in the fridge. - Prepare the green filling:
Heat 1 tablespoon of olive oil in a frying pan. Add sliced spring onions and 1/2 teaspoon of salt, stirring for 1 minute. Then, add edamame beans, crushed garlic, and mint leaves. Cook for 1 minute before adding spinach. Stir until wilted, letting excess water evaporate. Remove from heat. - Blind bake the pastry:
Preheat your oven to 180C/340F fan. Place a sheet of baking paper over the pastry in your tin, then add uncooked rice, dried beans, or baking beans to weigh it down. Bake for 15 minutes, then remove the paper and weights, returning to the oven for an additional 5 minutes. Remove and set aside. - Assemble the quiche:
Reduce oven heat to 160C/320F fan. Whisk eggs in a large bowl. Add 1/2 cup milk, 3/4 cup cream, 1/2 teaspoon salt, and black pepper. Whisk to combine. Spread half of the grated cheese over the pastry base. Layer spinach and edamame mix evenly. Slowly pour egg mixture, leaving 1/2cm space. Sprinkle remaining cheese on top. - Bake the quiche:
Place the quiche in the oven and bake for 20 to 40 minutes, until the pastry and top turn golden and the center sets with a slight wobble. Check occasionally; it may require extra time. Let cool for 10 minutes before removing from the tin. Serve hot, at room temperature, or chilled. Consider adding a dollop of sweet chili jam on the side for extra flavor.
NOTES
- Timing Note:
I've provided timing based on using store-bought pastry, which is the most accessible method. The official recipe cooking time was utilized, but individual oven temperatures may vary. Check after 20 minutes; it might be cooked and golden for you. - Pastry Notes:
The homemade shortcrust pastry quantity in the recipe yields enough for two large quiches. Even if you're making just one, it's wise to prepare this amount for patching any holes. If using a larger tin, the extra will be necessary. Additionally, it's perfect for crafting mini coronation quiches. Any leftover pastry can be wrapped in clingfilm and frozen for up to 6 months. The pastry can be made 5 days in advance and stored in the fridge until needed. Blind-baking the pastry crust can be done 3 days beforehand. Simply cool it and store in an airtight container at room temperature. - Cracked Crust?
No need to fret! If you notice cracks in your crust post-blind baking, there's a simple fix. Create a paste by mixing 1 tablespoon of plain flour with 1 tablespoon of water. Use your fingers to apply the paste and patch up the cracks. Return the pastry to the oven for a couple of minutes to set, and you're all set to proceed! - Ingredient Notes:
In this recipe, I've made a few ingredient substitutions for accessibility. Mint is used instead of tarragon, which may not be as commonly found. Additionally, I've replaced lard in the pastry with more butter. For added flavor, garlic, spring onions, and parmesan have been included, but feel free to omit them according to your preference. - Substitutions:
The recipe offers versatility for different tastes and preferences. Instead of mint, consider using the official tarragon, coriander (cilantro), basil, or flat-leaf parsley. Substitute frozen broad beans (poded first), garden peas, or fresh broad beans if available. Experiment with cheese variations such as gruyere, blue cheese, gouda, pecorino, feta, or manchego. Enhance with seasonal greens like asparagus, broccolini, or wild garlic, and consider adding crispy bacon or chorizo for extra flavor. - Storage Instructions:
You can prepare the quiche up to 3 days ahead of serving and store it covered in the fridge. Serve it cold, at room temperature, or reheat it in the oven. To reheat, cover the quiche with foil and bake at 150C/300F fan for 30 minutes until warmed through. Alternatively, you can freeze the baked quiche. Once cooled completely, wrap it tightly with clingfilm and freeze. Defrost in the fridge overnight or at room temperature, then heat at 160C/320F for 20 minutes.
NUTRITION INFORMATION
- Serving Size: 1 sliceCalories: 331Sugar: 1.8gSodium: 458mgFat: 23.7gSaturated Fat: 10.4gCarbohydrates: 19.8gFiber: 2.1gProtein: 11gCholesterol: 70mg
Tags: #CoronationQuiche #RecipeInspiration #SavoryDelight #AppetiteSatisfaction #RoyalCuisine #GourmetCooking
Ingredients
- For shortcrust pastry (if you’re making it)
- Plain flour - 250g
- Butter - 125g (fridge cold & cubed)
- Salt- 1 teaspoon
- Milk - 3 tablespoons
- For the quiche filling
- Olive oil - 1 tablespoon
- Spring onions (scallions) - 2 (sliced)
- Fresh mint leaves -2 tablespoons (chopped (or use tarragon, coriander, flat-leaf parsley or basil))
- Edamame beans - 1/2 cup (or use broad beans or garden peas)
- Garlic cloves - 4 (crushed)
- Spinach leaves - 180g (7 cups)
- Whole milk - 1/2 cup (or use skimmed, semi-skimmed or your favourite plant-based milk)
- Double (heavy) cream - 3/4 cups (use regular pouring cream if you’re in NZ/AU)
- Eggs - 2
- Black pepper
- Salt - 1/2 teaspoon
- Grated cheddar cheese - 1/2 cup
- Grated parmesan cheese - 1/4 cup
- Butter - for greasing
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