Bucking-ham, pea & asparagus Coronation quiche

Name: Bucking-ham, pea & asparagus Coronation quiche
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 350 g shortcrust pastry (from a 500g block); Plain flour, for dusting; 2 tbsp olive oil; 2 shallots, finely chopped; 100 g asparagus spears, trimmed and halved; 200 g frozen peas; 180 g Cooks’ Ingredients Pulled Ham Hock; 4 Waitrose Duchy Organic British Free Range Large Egg; 150 ml single cream; 40 g Waitrose Duchy Organic Parmigiano Reggiano DOP, grated; 40 g Waitrose Duchy Organic Extra Mature Cheddar, grated

With its golden crust, creamy custard and the best spring vegetables, Will Torrent's celebratory Coronation quiche reigns supreme.

5 out of 5 stars(11) Rate this recipe

Serves8
CourseLunch
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins
Pluscooling

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Ingredients

350g shortcrust pastry (from a 500g block)
Plain flour, for dusting
2 tbsp olive oil
2 shallots, finely chopped
100g asparagus spears, trimmed and halved
200g frozen peas
180g Cooks’ Ingredients Pulled Ham Hock
4 Waitrose Duchy Organic British Free Range Large Egg
150ml single cream
40g Waitrose Duchy Organic Parmigiano Reggiano DOP, grated
40g Waitrose Duchy Organic Extra Mature Cheddar, grated

Method

Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round, 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, and chill for 20 minutes.
Place the pastry case onto a baking tray and bake for 15-20 minutes, until starting to turn a golden colour. Remove the baking beans, cook for 15 minutes more, then set the pastry case aside to cool.
Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots for 3-4 minutes, then stir in the asparagus and cook for 5 minutes more, until starting to soften. Add the frozen peas and season. Remove from the heat and add the ham hock. Leave to cool.
In a large jug, beat together the eggs and cream, then season. Mix the cheeses together and sprinkle 2-3 tbsp into the pastry case base, then top with ½ the cooled vegetable and ham mixture, followed by ½ the egg mixture. Repeat these steps, then finish with an extra sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven and bake for 40-45 minutes, until just set and golden. Leave to cool before removing from the tin.