Quiche for a Royal Coronation!

I only met King Charles once when he was a young man and at the time the world’s most eligible bachelor! I had to fight against a line of determined ladies who were equally keen to get an eyeful of princely magic and was surprised to see what a small guy he actually is in the flesh. 

I don’t agree with his recipe for Coronation Quiche. There is a limit to the amount of greens you can add to a quiche without turning it into a pie and spinach with broad beans are unlikely bed fellows even in a Kerrouet quiche. My advice is to stick to the classic French recipe of Quiche Lorraine. After all wasn’t the monarchy French with Guillaume le Conquérant back in 1066 and all that?!

serves 6

ingredients for the dough

175 g of wheat flour 

1/4 tsp salt

100 g of cold butter

1 tablespoon water

1 tbsp olive oil

6 lean slices of bacon, chopped

4 large eggs

250 ml cream

150 ml milk

140 g Gruyère, Comte of french Emmental cheese, finely grated

nutmeg

Method

Preheat the oven to fan 180C. 

Heat the oil in a frying pan and stir fry the bacon for a minute or so until lightly cooked.

dough

Mix flour and salt in a bowl. Cut the butter into small pieces and crumble it into the flour mixture until it resembles grated cheese. Add the water and pick up quickly dough. Press it out into a greased pie form (about 22 cm in diameter). 

Put the crust covered in the refrigerator for at least ½ hour. Pre-bake the pie shell in the middle of the oven.

Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case,  then scatter over the remaining bacon.

Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad or cold with the neighbours with English wines of course!! Enjoy your quiche and Coronation Party!