Coronation quiche with jewelled salsa

dinner · ⏱ 70 min · 6 portions · 58.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame, tree nuts

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
http://flowcooking.food/en-us/recipe/735/coronation-quiche-with-jewelled-salsa/