Name: Coronation quiche
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Pastry; 250g plain flour, plus a little for dusting; 50g cold butter, diced; 50g lard (or use butter if you prefer); 4 tbsp milk, plus a splash; Filling; 125ml milk; 175ml double cream; 2 medium eggs; 1 tbsp chopped fresh tarragon; 100g cheddar, grated; 180g cooked spinach, liquid squeezed out and lightly chopped; 60g cooked broad beans or soya beans (double pod the broad beans, if you like)

Are you planning your own celebration at home or in the office for the coronation on Saturday May 6? Why not whip up the original royal recipe? It’s vegetarian-friendly, only requires a handful of ingredients and is perfect for a coronation lunch.

To make this recipe more quickly, you can opt to use 250g of store-bought ready-made shortcrust pastry. If not, have a go at making your own using the ingredients and method below.

Ingredients

Pastry

250g plain flour, plus a little for dusting

50g cold butter, diced

50g lard (or use butter if you prefer)

4 tbsp milk, plus a splash

Filling

125ml milk

175ml double cream

2 medium eggs

1 tbsp chopped fresh tarragon

100g cheddar, grated

180g cooked spinach, liquid squeezed out and lightly chopped

60g cooked broad beans or soya beans (double pod the broad beans, if you like)

Method

Sieve the flour into a bowl with ½ tsp salt. Add the butter and lard, and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk, a little at a time, and using a cutlery knife, start to bring the dough together, using your hands, making sure it has no dry patches and feels smooth. Cover and allow to rest in the fridge for 30-45 minutes.

Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking sheet. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. Carefully lift the pastry into the tin and gently press into the corners, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 mins in the fridge. Heat oven to 190°C or 170°C for fan-forced.

Line the pastry case with greaseproof paper – to do this cut a disc of greaseproof paper larger than the tin, scrunch it into a ball (this makes it more pliable), then unwrap and place it in the pastry case. It should come above the sides. Fill with baking beans or uncooked rice and bake blind for 20-25 minutes until nicely golden and dry. Carefully remove the greaseproof paper and baking beans, and return to the oven for 5 minutes to dry the base. Reduce the oven temperature to 160°C or 140°C fan-forced.

Beat the milk, cream, eggs and herbs with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed, but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-30 minutes until set and very lightly golden.