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Coronation quiche with jewelled salsa

Creamy coronation quiche with a golden, crisp crust and tender bite.
Bright, zingy jewelled salsa brings lemony sparkle to every forkful.
Comforting, indulgent, and made to steal the table.

dinner ⏱ 70 min 520 kcal / portion 58.0 g carbs / portion (estimated) vegetarian eggglutenmilksesametree nuts 🔗 Original source

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Coronation quiche with jewelled salsa
v5 · rb0e705f985 20260727Z1751 320 g shortcrust pastry 4 pieces egg 120 g frozen pea 🔥 preheat oven to 175°C 🍽 roll out pastry and line the tin ⏳ ⏱ 10 min freeze the lined pastry 🍽 line pastry with parchment and fill with baking beans 🔥 ⏱ 30 min bake the pastry shell remove parchment and beans and patch holes with reserved pastry 🔥 ⏱ 10 min bake patched pastry until golden 🔥 ⏱ 2 min release springform ring and brush edges and base with beaten egg; bake 🍳 ⏱ 15 min cook onions with butter, salt, and water until soft and caramelised 🍳 ⏱ 1 min stir in za’atar and cook; add spinach and cook 10 min until wilted 🍳 ⏱ 1 min add peas and cook until just defrosted 🌀 mix spinach-pea mixture with creme fraiche, cream, eggs and gruyere 🔥 ⏱ 35 min bake quiche until set and cooked through ⏳ ⏱ 30 min cool quiche 🌀 make jewelled salsa by segmenting lemons and mixing with olive oil, pomegranate, sesame, coriander seeds, salt, and black pepper 🌀 toss pea shoots and soft herbs 🍽 pile pea shoots and herbs on quiche and drizzle jewelled salsa to serve Coronation Quiche 🎉 1.3 kg baking bean 1 piece baking parchment 1 piece baking bean 1 piece onion 40 g butter 2 tbsp water salt to taste 4 tsp za’atar 250 g baby spinach 200 g creme fraiche 150 ml double cream 70 g gruyere 2 pieces lemon 2 tbsp olive oil 40 g pomegranate seed 1 tsp black sesame seed 1 tsp coriander seed black pepper to taste 20 g pea shoot 30 g soft herb baking bean, baking parchment, baking bean 3 pieces egg onion, butter, water, salt za’atar, baby spinach frozen pea creme fraiche, double cream, gruyere pea shoot, soft herb 1 piece egg
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Preparation steps

  1. preheat oven to 175°C
  2. roll out pastry and line the tin
  3. freeze the lined pastry for 10 min
  4. line pastry with parchment and fill with baking beans
  5. bake the pastry shell for 30 min
  6. remove parchment and beans and patch holes with reserved pastry
  7. bake patched pastry for 10 min until golden
  8. release springform ring and brush edges and base with beaten egg; bake 2 minutes
  9. cook onions with butter, salt, and water for 15 min until soft and caramelised
  10. stir in za’atar and cook 1 minute; add spinach and cook 10 min until wilted
  11. add peas and cook 1 min until just defrosted
  12. mix spinach-pea mixture with creme fraiche, cream, eggs and gruyere
  13. bake quiche for 35 min until set and cooked through
  14. cool quiche for at least 30 min
  15. make jewelled salsa by segmenting lemons and mixing with olive oil, pomegranate, sesame, coriander seeds, salt, and black pepper
  16. toss pea shoots and soft herbs
  17. pile pea shoots and herbs on quiche and drizzle jewelled salsa to serve

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