breakfast
33% whipping cream
3.2% milk
Quiche from the British Royal Court
For the dough
20 cm diameter pan
1
Flour
125 g
Salt
a pinch
Cold butter, cubed
50 g
Melted lard
25 g
Milk
2 tbsp
For the filling
Eggs
2
Fresh tarragon, chopped
1 tbsp
Salt, pepper
to taste
Grated cheddar cheese
100 g
Blanched spinach, lightly chopped
180 g
Cooked fava beans or soybeans
60 g
Method of preparation
- Dough: sift the flour and salt into a bowl. Add the butter and lard, and rub them together by hand until the mixture resembles fine crumbs. Gradually add the milk and knead the dough. Cover and let rest in the refrigerator for 30–45 minutes.
- Roll out the dough into a circle slightly larger than the edges of the pan and about 5 millimeters thick.
- Place the dough in the pan, lining it out, taking care to avoid any holes through which the filling might leak.
- Cover and let rest in the refrigerator for another 30 minutes.
- Preheat the oven to 190 °C.
- Line the pan with parchment paper on top of the dough, place beans inside, and blind-bake the pie crust for 15 minutes.
- Remove the paper and beans.
- Reduce the oven temperature to 160 °C.
- Whisk together the milk, cream, eggs, herbs, and spices.
- Sprinkle half of the grated cheese over the pre-baked crust, then top with the chopped spinach, beans, and herbs, and pour the liquid mixture over everything.
- If necessary, gently stir the mixture to ensure even distribution.
- If necessary, gently stir the mixture to distribute the filling evenly, being careful not to damage the crust.
- Sprinkle the remaining cheese on top.
- Place the pie in the oven and bake for 20–25 minutes, until set and golden brown.
Similar recipes
