Coronation quiche recipe illustration

I’ve had some fun last week creating a Coronation quiche recipe illustration.

Coronation quiche is a new dish the Royal Family invented and shared with the public so that people could join the celebrations serving it at street parties and picnics across the UK during Coronation weekend. The quiche is easy to cook, can be eaten hot or cold and it’s vegetarian. 

Let’s have a look at the ingredients and the recipe.

Ingredients

Pastry

125g plain flour

Pinch of salt

50g cold butter, diced

2 tablespoons milk

Or 1 x 250g block of ready-made shortcrust pastry

Filling

125ml milk

175ml double cream

2 medium eggs

1 tablespoon chopped fresh tarragon

Salt and pepper

100g grated cheddar cheese

180g cooked spinach, lightly chopped

60g cooked broad beans or soya beans

Cooking utensils

Sieve

Bowl

Jug

Non-stick tart tin (approximately 20cm in diameter)

Rolling pin

Fork

Method

• Sieve the flour and the salt and mix them with the butter into a bowl until the mixture comes to have a breadcrumb like texture. Slowly add the milk and knead until you get a rough dough. Wrap the bowl and let it rest into the fridge for at least 30 minutes.

• Dust the work surface with some flour and roll-out the pastry until it gets approximately 5mm thick then line the tin with it. Prick the base all over with a fork. Cover and rest for a further 30 minutes in the fridge.

• Pre-heat the oven at 180°C. Cut a piece of grease proof paper and use it to line the pastry case. Fill it with rice and blind bake for 15 minutes. Once done, remove the rice.

• Add half of the grated cheddar cheese into the blind-baked base, top with the chopped spinach, beans and herbs. Mix together the milk, cream, eggs, herbs and seasoning and pour the liquid mixture over onto the base. Scatter the remaining cheese. 

• Bake in the oven for for 20-25 minutes until set and lightly golden.

I hope you liked this Coronation quiche recipe illustration!

That’s all for now, until next time!

If you wish to work with me on a custom illustrated recipe, just get in touch! I’ll be glad to help!

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