Gluten-free Coronation Quiche Recipe

Gluten-free coronation quiche recipe - a completely Coeliac-friendly and wheat-free version of the recipe shared on the Royal Family's website. See the FAQ section for advice on adapting this to be dairy-free or low FODMAP.

Prep Time 5

Cook Time 30

To make the shortcrust pastry case: 1 25

Servings

Calories 520kcal

Equipment

1 Fluted Tart Tin (23cm/9 inch)

Ingredients

1 quantity gluten-free shortcrust pastry
125 g extra-mature cheddar cheese grated
125 g wilted spinach (I wilted 2-3 big handfuls of fresh spinach in a pan with 1 tbsp of water over a low heat. Once wilted, I then squeezed the moisture out and measured the weight)
70 g broad beans I used tinned
120 ml milk
200 g double cream
3 large eggs
1 tbsp fresh tarragon roughly chopped
Pinch salt and ground black pepper

Grams - Cups

Instructions

Begin by making the gluten-free shortcrust pastry recipe over here to create a savoury 23cm (9") tart case. Once you've reached step 7 of that recipe, prepare the spinach and mix together the milk, cream, eggs, tarragon, salt and pepper in a jug. Continue with step 8 of the pastry recipe when timings allow.
Once the tart case is baked, remove from the oven (still on the hot tray) and quickly scatter half the cheese and all the spinach and broad beans over the base of the pastry case.
Pour the mixture on top and sprinkle all over with the rest of the cheese.
Bake in the oven for around 30 minutes until golden brown, no longer jiggly, cooked through and golden. Check if it's done by poking a clean knife into the middle - if it comes out clean, it's done.
Allow to cool (don't worry if it sinks, it should sink to be perfectly flat) then slice and serve.

Nutrition