Coronation Quiche

• plain flour↗250g g

  plus a little for dusting

• cold butter↗50g g

  cut into cubes

• lard↗50g g

  (or use butter if you wish)

• milk↗4 tbsp tbsp

  plus a drop

• shortcrust pastry↗Або 250g готовий блок

  or 250g ready block

• milk↗125ml ml
• double cream175ml ml
• eggs↗2 medium
• chopped fresh tarragon1 tbsp tbsp
• cheddar↗100g g

  grated

• spinach↗180g cooked g

  liquid squeezed out, then finely chopped

• beans↗60g cooked g

  or soy beans (double the beans if you like)

Step-by-step instructions

1. 1

   Sift the flour into a bowl with ½ tsp salt. Add the butter and lard, and rub the mixture with your fingers until you get a sandy, crumbly texture. Add the milk gradually, and using a pastry cutter start bringing the dough together with your hands, ensuring no dry spots and the dough becomes smooth. Cover and let rest in the refrigerator for 30‑45 minutes.

2. 2

   Place a 20 cm tart pan with a removable bottom or a 20 cm ring pan on a baking tray. Lightly dust the work surface with flour and roll out the dough into a circle slightly larger than the pan, about 5 mm thick. Carefully transfer the dough into the pan and gently press it into the corners, avoiding holes, otherwise the filling may leak. Cover and refrigerate for another 30 minutes. Preheat the oven to 190 °C/170 °C with fan/gas 5.

3. 3

   Line the pastry pan with parchment paper – cut a parchment disc larger than the pan, roll it into a ball (makes it more flexible), then unfold and place it in the pan. The paper should overhang the edges. Fill with beans for baking or raw rice and bake “blind” for 20‑25 minutes until golden and dry. Carefully remove the parchment and beans, and return to the oven for another 5 minutes to dry the base. Reduce oven temperature to 160 °C/140 °C with fan/gas 3.

4. 4

   Whisk together the milk, cream, eggs and herbs with a little seasoning. Spread half of the grated cheese over the blind‑baked base, top with the chopped spinach and beans, then pour the liquid mixture over. If needed, gently stir the filling so it distributes evenly without damaging the pastry. Sprinkle the remaining cheese. Place in the oven and bake for 20‑30 minutes until set and lightly golden.