Coronation Quiche with Spinach, Peas, Ricotta, and Tarragon
A subtle twist on the official recipe of King Charles III's Coronation celebrations, still with a golden crispy shortcrust pastry, but with a few extra ingredients or healthier swaps filling to pack it with more nutrients and make it a little lighter. This version includes peas, gruyere, and plant milk instead of double cream. I’ve added some dried tarragon to the crust for an extra flavour boost.
Servings 8 Timings 2hr20mins
Ingredients
Pastry (1 23cm tart tin):
125g plain flour
125g wholemeal spelt flour
1 tsp sea salt
pinch pepper
1 tsp dried tarragon
140g butter, cold from fridge
4 tbsp ice-cold water
2 egg yolks, beaten
1 tbsp wholegrain mustard
Fillings:
1 tbsp butter
1 shallot, peeled and finely sliced
2 garlic cloves, peeled and crushed
100g fresh spinach leaves
3 eggs
300ml plant milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tsp fresh or dried tarragon
30g broad beans (cooked until tender, and skin removed)
30g frozen peas (cooked for 2 minutes until just tender)
100g Gruyere cheese (grated)
S & P
Method
1. Start by making the pastry. Add the flours, salt, pepper, and dried tarragon to a food processor and pulse until combined.
2. Add the cold butter & pulse to form a rough breadcrumb consistency. Gradually add the ice-cold water, egg yolks & wholegrain mustard, pulsing until it forms a large dough ball.
3. Shape into a thick disk, wrap in cling film & chill in the fridge for 30 minutes.
4. Once chilled, roll it between two sheets of baking paper into a circle about an inch bigger than the tart tin base. Keep a small amount of dough spare in case you need to fill in any gaps.
5. Carefully lay the pastry over the tin, press into edges & prick the base with a fork. Move to the fridge for another 10 minutes.
6. Cover with baking paper, fill with baking beans & blind bake for 15 minutes. Remove the baking paper, brush the base with beaten egg & bake for another 10 minutes.
7. For the filling, melt the butter in a pan over medium heat then add the shallot and garlic. Cook for 2 minutes then add the spinach and cook for another 2 minutes until just wilted. Set aside.
8. Beat the eggs in a large mixing bowl, add the milk, tarragon, salt and pepper, and stir well.
9. Sprinkle half of the cheese across the bottom of the pastry base, followed by the spinach, peas and broad beans.
10. Carefully pour over the egg/milk mixture, using a wooden spoon to ensure it is evenly spread out.
11. Sprinkle over the remaining gruyere then bake at 180C fan for 30-35 minutes until set and golden on top.
