As delicious as the quiche sounds, we thought it was missing one key ingredient to really elevate the flavour... that's right, Scottish salmon!
So if you want to add a tasty twist to your own coronation celebrations this weekend, here's how you can:
Ingredients:
- 250g block of ready-made shortcrust pastry
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon
- Salt and pepper
100g grated cheddar cheese - 180g cooked spinach, lightly chopped
- 60g cooked broad beans or soya beans
- 150g hot smoked Scottish salmon
Method:
- 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.
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans, herbs and your flaked hot smoked Scottish salmon 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 20-25 minutes until set and lightly golden and add a herb to garnish if you wish.