Getting together and celebrating with loved ones is always special. So I'm planning on cooking up a storm in the kitchen to celebrate the Kings coronation. But really I'm celebrating my beautiful friends and family.
This is my version of the Kings Coronation Quiche!
25 cm fluted loose bottom quiche tin
Ingredients1 x 250g block of ready made short crust pastry
200ml double cream or oat cream
100ml creme fraiche (cow or oat)
1 tbsp chopped fresh tarragon
8 rashers unsmoked streaky bacon, chopped into small pieces
100g cheddar cheese, grated
180g cooked spinach, roughly chopped
1 knob of butter
100g broad beans, fresh if possible
salt and pepper
Pre- heat oven to 190 degrees C.
Butter the loose bottom quiche tin. Lightly flour the work surface and roll out the pastry until it is nice and thin and large enough to cover the base and the sides of the quiche tin.
Press lightly into each flute. Trim the excess pastry and prick the base with a fork. Take a piece of baking parchment, place over the pastry case and fill with baking beads. This will ensure your pastry case doesn't rise up in the middle.
Now place on a baking tray and cook for 20-25 mins or until the pastry is crips and golden. I like to remove the baking parchment and baking beads for the last 5-10 minutes so the middle cooks nicely.
Fry the bacon until nice a crispy.
Wash the spinach (if like me, you forgot to buy ready washed!) and remove any stalks. In a big saucepan place a knob of butter, then pile in the spinach leaves, sprinkling with salt a couple of times. Cook on a medium heat for a couple of minutes, stirring half way thorough. When the leaves have wilted drain and then roughly chop.
Cook the broad beans in boiling water for a couple of minutes.
Beat together the cream, creme fraiche, eggs and chopped tarragon, season with salt and pepper.
Scatter half the cheese over the base, then the cooked bacon, spinach and broad beans. Finishing with the rest of the cheese. Then pour over the cream and egg mixture.
Place in the oven for 30-35 minutes until firm in the centre and golden brown on top. Allow to settle for 10 minutes before serving.
This is great with sticky sausages, garlic bread and fresh green salad.
Enjoy! Beccy x