It's fit for a King and those on a budget, but don't get caught out by the recipe mis-measurements.
First off, quiche can be a relatively inexpensive and surprisingly cost-efficient dish. It only requires a handful of ingredients and is extremely versatile if you want to make it a bit more elaborate.It consists of a shortcrust pastry filled with milk, egg, cream, tarragon, cooked spinach and broad beans, all relatively inexpensive and extremely tasty in their own right. So with the recipe in mind, I hit the shops and jumped into the kitchen.
The recipe calls for cooked spinach to be used in the filling which automatically causes issues with wet pastry, I dried the spinach out as best I could and marched forward. The rest of the recipe actually came together quite well – the double cream, milk, egg and tarragon mixed easily enough and the beans were sitting waiting to be used.
I knew 25 minutes wouldn’t be enough time for the mixture to set so I wasn’t surprised when it came out of the oven still wobbly. I baked it for an extra 10 minutes. I got a little scared when I pulled out my quiche that looked more like a cupcake, but I knew from my school cooking classes that it will settle in no time – five minutes of settling and there we have it, a perfectly regal quiche... but how did it taste? In short, I was pleasantly surprised by the subtle but refreshing flavours of the dish. The ingredients are rustic and complement each other well, while tarragon is a fragrant herb, it was settled by the umami flavour of the cheese.
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