Ebbers' Coronation Quiche

To celebrate the Coronation of King Charles III, Buckingham Palace released their official recipe, a Coronation Quiche, flavoured with Broad Beans, Spinach and Tarragon… Our chef Ebbers took that as the perfect excuse to cook up his own, hyper-seasonal version featuring Pancetta, Wild Garlic and Spring Peas.

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Here’s the recipe for Quiche:

Pastry

150g cold diced butter

300g of plain flour

1 tsp salt

Filling

6 medium eggs

600ml double cream

50g Parmesan

100g Cheddar cheese

75g smoked pancetta, pan-fried and golden

75g peas, defrosted

75g wild garlic, pan-fried and wilted  

20g fresh chives, finely sliced

Blitz the butter into the flour along with the salt in a food processor and slowly add a tablespoon or two of water until it comes together into a dough. 

Squeeze together into one puck-like disc and wrap in cling film to chill in the fridge for an hour. 

Roll out the rested dough on a lightly floured surface to ½ cm thick, then lower into a loose-bottomed tin so it lines the base and sides. Trim excess pastry from the top, but not flush with the case, allowing it to shrink back a little as it bakes.  

Line with baking paper and weigh it down with baking beans, rice or dried beans. Chill again in the fridge for 30 minutes.

Prep all your filling ingredients as per the ingredients list and preheat an oven to 180°C. 

Bake the quiche case for 20 minutes, then remove the paper and baking beans before returning to the oven for another 5 minutes.

Leave to cool so it’s okay to handle, then trim the pastry flush to the case with a serrated knife.  

Whisk the eggs in a large bowl and season generously with cracked black pepper and salt before adding the grated cheese and whisking to combine.

Arrange the peas, wild garlic and chives in the base of the quiche and then ladle in the egg, cream and cheese mixture right to the top.

Return to the oven to bake for 30-40 minutes until golden on top but the centre still has a slight wobble!

Leave to cool to room temperature before slicing and serving.

Serves 8