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Coronation quiche
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Total Time:
1 hour 30 minutes
A modern twist on a British favorite, featuring nutty Jersey Royals, wild mushrooms, and a classic cheese. Perfect for picnics, parties, or family gatherings. Enjoy this royal dish!
Ingredients:
  • 250 g plain flour plus extra for dusting
  • 135 g unsalted butter (cold)
  • 225 g Mrs Kirkham’s Lancashire cheese
  • ½ a bunch of mixed soft herbs, such as chives, tarragon, chervil, wild garlic (15g)
  • 400 g mixed wild mushrooms (St George’s variety if you can find them)
  • 2 shallots
  • 300 g Jersey Royals
  • 6 large free-range eggs
  • 200 ml single cream
Instructions:
  • Place the flour in a food processor. Add cubed cold butter, finely grated Lancashire cheese, and finely chopped fresh herbs. Pulse until the mixture resembles fine breadcrumbs. Add cold water and pulse to form a rough dough. Use your hands to shape the dough into a ball, then refrigerate for at least 30 minutes. Preheat the oven to 180°C/350°F/gas 4. Roll out the pastry on a floured surface until just under ½cm-thick. Line a 23cm non-stick loose-bottomed tart tin with the pastry, letting the excess hang over the edges. Prick the base with a fork and place on a baking tray. Line with scrunched-up greaseproof paper, fill with baking beans or rice, and blind bake for 15 minutes. Remove beans or rice and bake for another 15 minutes until golden and crisp. Cook and chop the mushrooms in a frying pan until golden. Add shallots and remaining butter, cook until soft. Boil and drain Jersey Royals. Beat eggs with cream, herbs, and cheese. Add Jersey Royals and mushrooms to tart tin. Pour over egg mixture and bake for 25 minutes until set and golden. Serve warm or cold topped with herb sprigs, with a side salad or asparagus.

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