Here’s Sue Stoneman’s recipe for a Quiche for Charlie.
I roughly followed the main ingredients for the Kings Quiche and a keen champion of supporting local produce, looked at the recipe on the Trewithen Dairy website as I had seen a lovely looking quiche on their social media. I used their butter and clotted cream but I couldn’t get my hands on broad beans, so substituted fresh asparagus from my local farm shop and some French beans. You could use peas or any other green vegetable. I also put in some local bacon from Darts Farm. It was a right Royal Quiche for sure, rich, creamy, bursting with flavour and colours with a perfectly cooked pastry base. Hubby said it was the best quiche I’ve ever made and my son would like it as there were not any chillies in it!
Coronation Quiche – A quiche fit for a King
- Yield8 -10 Servings
- Short crust pastry
- 300g plain flour
- 150g unsalted butter
- Pinch salt
- Cold water
For the Filling
- 4 Eggs
- Ten slices unsmoked streaky bacon
- Fools Gold seasoning Angus & Oink
- 200ml Double Cream
- 100g Trewithen Dairy Cornish Clotted Cream
- Knob of Butter
- 240g Spinach, washed and roughly chopped
- 5 sprigs fresh asparagus
- Handful of French Beans, topped, tailed and cut into small pieces.
- 100g Mature Cheddar, grated (I used my own apple smoked cheddar)
- Salt & Pepper
- Italian Stallion Seasoning Angus & Oink
Fry the bacon in a hot pan, adding in a tablespoon of Fools Gold seasoning. Cook til coloured and crispy. Remove with a slotted spoon and place onto a plate with kitchen paper on it to soak up any excess fat.
Add a little butter to the same pan and add the spinach beans and asparagus. Saute for 5 minutes until the spinach has wilted and the beans and asparagus are still crunchy to bite. Season with salt and pepper
In a jug, mix the eggs and both creams until thoroughly combined. Add in a tablespoon of Italian Stallion.
When the spinach mixture has cooled, spread it over the pastry base evenly. Sprinkle over pieces of bacon and 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 – 40 minutes at 180°C until the egg is just set and the top is lightly browned. Serve warm, with a colourful salad.