Coronation Spinach, Broad bean and Clotted Cream Quiche

DESCRIPTION

Fit for a King, we have enriched the Royal Coronation dish of spinach and broad bean quiche with our luxurious Cornish clotted cream for a rich, decadent finish. Perfect for street parties, family gatherings and enjoying with friends.

INGREDIENTS

320g Shortcrust Pastry
4 Eggs
200ml Double Cream
100g Trewithen Dairy Cornish Clotted Cream
Knob of Butter
240g Spinach, washed and roughly chopped
100g Broad Beans
100g Mature Cheddar, grated
1 tbsp Fresh Tarragon, chopped

METHOD

Preheat the oven to 180c fan.

Line a 23cm quiche tin with the pastry, pressing it into the sides well. Trim off the overhang, leaving a little excess to allow for shrinkage. Prick all over with a fork, before chilling for 10 minutes.

Cover with baking parchment and fill with baking beans or dried beans. Bake for 10 minutes, before removing the beans and parchment and returning the quiche to the oven for a further 5 minutes. Trim the pastry flush against the tin at this point and set aside.

Meanwhile, heat the butter in a medium-hot pan and add the spinach and broad beans. Saute for 3 – 4 minutes, until the spinach has wilted. Season with salt and pepper, stir through the fresh tarragon and set aside to cool.

In a jug, mix the eggs and both creams until thoroughly combined. Season well.

When the spinach has cooled, spread it over the pastry base evenly. Sprinkle over the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.

Bake for 25 minutes until the egg has set and the edges are lightly browned. Serve warm, with a green salad, baguette and plenty of salted butter.