Pippy Woodley Talks Coronation Quiche and Soggy Bottoms on Rutland and Stamford Sound with Rob Persani.
Pippy Woodley, a local Oakham resident, was recently a guest on Rutland and Stamford Sound to discuss the coronation quiche. Pippy Woodley is known for her simple, yet delicious recipes, and her coronation quiche will be no exception.
Pippy shared her tips for avoiding a soggy bottom when making quiche with Rob, She recommends using a pre-baked pastry crust,
Pippy also recommends blind baking the crust before adding the custard filling. Blind baking means baking the crust without the filling until it is golden brown. This will help to ensure that the crust is cooked through and does not become soggy when the quiche is filled.
Pippy also recommends replacing the broad beans with asparagus. You may find it difficult to find broad beans so early in May.
The coronation quiche is a delicious and easy-to-make dish that is perfect for the special occasion.
If your vegetarian you can substitute the Lard with extra butter or avocado.
The Royals, Coronation Quiche Recipe
A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch!
x1 20cm Flan Tin
Serves 6
Ingredients
Pastry
125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk
Or 1 x 250g block of ready-made shortcrust pastry
Filling
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
Method
To make the pastry…
Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
Add the milk a little at a time and bring the ingredients together into a dough.
Cover and allow to rest in the fridge for 30-45 minutes
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 and herbs, 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.
