Today is the coronation of King Charles III. As a recipe for Coronation Quiche was shared by the Royal Household, I’ve decided to make a vegan versions of it, using the main ingredients. It was such a good quiche, I liked it a lot. I don’t usually use tarragon in my cooking, so it felt a bit different, and hence special.
I used shop-bought pastry and it works nicely. The brand found in most supermarkets is naturally vegan, so it is very easy to find. I changed the cheddar with a vegan alternative, removed the eggs, and added a bit less liquid than it was in the original recipe. The taste is very similar as the main flavours are given by the tarragon and the spinach. Also the texture of the broad beans makes them really important. I would suggest finding these as they hold their shape better than other types of beans.
Ingredients for 1, 20 cm, Vegan Coronation Quiche:
– 1 vegan shortcrust pastry
– 1 sp plain white flour
– 150ml vegan cream
– 100g vegan cheddar alternative
– 60g broad beans
– 180g chopped spinach
– 1 tablespoon chopped fresh tarragon
Pre-heat the oven at 200C, roll the pastry into the baking tray.
I prefer to cut the excess and re-roll it to make something else. If you want, you can leave the excess on and cut it after baking. Line the pastry with baking paper and put baking beans on top.
Blind bake for 15 minutes. Meanwhile, make the filling by mixing all the ingredients in a bowl. After the 15 minutes are up, remove the tray from the oven, remove the baking beans with care. Pour the filling into the casing and put back in the oven to bake for another 20 to 25 minutes. Leave it for a few minutes longer if you think is necessary.
When it’s ready, take it out of the oven. Leave it in its tray for another 5 to 10 minutes, then transfer it onto the serving plate.