Recipe: Broccoli and cheddar Coronation quiche

Ahead of The Coronation of His Majesty The King and Her Majesty The Queen Consort on Saturday 6 May, we bring you a recipe for a calcium-rich twist on a Coronation quiche from ROS Ambassador, Val Stones. In this celebratory dish that’s perfect for a Coronation picnic, Val shares her take on this delicious quiche, using soybeans or edamame beans, which are naturally high in calcium, in place of broad beans to help support healthy bones.

This recipe makes one large family tart to serve 8 people.

Preparation time

Making and resting the pastry: 30 minutes
Making and resting the tart case: 20 minutes
Baking time: 40 minutes

This pastry can be made ahead of time and keeps in the fridge for 5 days or in the freezer for up to 3 months. The quiche is best allowed to cool to ambient room temperature before serving.

Equipment

• A well-greased 20cm flan or quiche tin
• A steamer or pan with a lid for the broccoli
• A frying pan
• A baking sheet to pre-heat in the oven
• Baking beans – or a mixture of dried peas and dried rice
• Greaseproof paper

Ingredients

For the pastry:

• 250g plain flour
• 125g unsalted butter, cubed
• ¼ tsp fine sea salt
• 1 medium egg, lightly beaten
• 40-50ml chilled water

For the filling:

• A knob of butter, the size of a walnut
• 1 tbsp olive oil
• 2 shallots
• 1 clove of garlic
• 2 large or 3 medium eggs, lightly beaten
• 200ml double cream
• 100ml whole milk
• 180g broccoli, cut into bite-size pieces
• 60g cooked soybeans or edamame beans (can be bought frozen and then cooked)
• 150g cheddar cheese
• ½ tsp fine sea salt
• 6-12 twists of black pepper

Method

To make the pastry:

1. Place the flour and salt in a large bowl, add the cubed butter and lightly rub into the mixture until it resembles breadcrumbs
2. Make a well in the middle of the mixture and pour in the egg and 40ml of water to help the pastry bind into a firm dough. Add a little more water if needed
3. Place the dough on a lightly floured surface and lightly knead for 20 turns to make smooth. A ‘turn’ is when you pull the dough towards you and gently tuck it into the middle and then turn it by a quarter, clockwise. In doing this, you make the pastry smooth without over-handling it. If you over-handle pastry, you make it tough. This should take no more than three minutes
4. Flatten the pastry to the size of a saucer, wrap in cling film and chill for 30 minutes in the fridge. At this point, you can freeze the pastry. If doing so, take it out the day before using and defrost over night in the fridge

While the pastry is chilling:

1. Place the oil and butter in a frying pan. Add the shallots and garlic into the pan and gently stir until translucent. Set aside and allow them to cool slightly
2. Steam the broccoli over a pan of boiling water and allow to simmer for 3 minutes, drain in a colander and set aside

After the pastry has chilled:

1. Remove the pastry from the fridge, allowing it to come to room temperature for about 5 minutes
2. Roll out the pastry on a lightly floured surface, rolling it to the thickness of a pound coin. Roll it into a large circle, fold the circle of pastry in half and then quarters. Top tip: you can use the circular cardboard base used inside supermarket-bought pizza boxes as a template to roll out your pastry.
3. Place the folded pastry into the flan or quiche tin and open it out carefully and press gently into the tin
4. Place the rolling pin on the edge of the flan or quiche tin and roll it across the top to trim away the spare pastry
5. With a fork, make light indents all over the base as this will help it to rise evenly
6. Place it in the fridge to chill for 30 minutes
7. Set the oven for 190°C fan, 230°C, 450°F, gas mark 7-8
8. Remove the pastry from the fridge
9. Cut out a piece of baking parchment that will cover the pastry, crumple it, and fill it with the baking beans, pushing the beans into the edges of the pastry to make sure the sides do not collapse
10. Place in the oven and bake for 15 minutes
11. Remove the baking beans and bake for a further 5 minutes
12. Remove from the oven

While the base is cooking, make the filling.

To make the filling:

1. Add the eggs, cream and milk to a bowl and stir well, adding in the shallot mixture and chives. Stir well until the mixture is all combined
2. Add the broccoli and beans and half the amount of cheese
3. Pour the mixture into the quiche and spread evenly, then scattering the rest of the cheese over the top of the quiche
4. Place the flan on the pre-heated baking sheet and bake on the middle shelf for 15 minutes on 190°C fan, then turn down to 160°C and bake until golden on the top, which usually takes a further 25 -30 minutes
5. The cheese mixture should be firm and set and will have risen
6. Leave for 15 minutes before removing from the flan or quiche tin and place on a cooling rack

Serve at room temperature. Serving suggestion: serve with a green salad tossed with lightly toasted sesame seeds and new potatoes

Cost

On average this recipe costs around £14.75 in total to make, with costs varying depending on where you buy your ingredients. This total is based on buying whole quantities of ingredients rather than the smaller measurements needed, so may well work out cheaper, depending on the items you already have in your store cupboard.