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Buckingham Palace's Salmon, Broad Bean and Tarragon Quiche

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Coming with royal approval, this quiche is the perfect picnic food...

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  • Serves 4-6

  • Prepare ahead yes

Ingredients

For the pastry:
  • 125g plain flour
  • a pinch of salt
  • 25g cold butter, diced
  • 25g lard
  • 2 tablespoons milk
  • Or use 1 × 250g block of ready-made shortcrust pastry
For the filling:
  • 75ml milk
  • 75ml double cream
  • 2 medium free-range eggs
  • 1 tablespoon fresh tarragon, chopped
  • salt and pepper
  • 50g cheddar cheese, grated
  • 100g poached salmon, flaked
  • 60g  cooked and shelled
  • broad beans or soya beans

Equipment:

  • 20cm flan tin

Preparation

This recipe is featured in a new cookbook, 'Royal Teas: Seasonal Recipes from Buckingham Palace', written by Buckingham Palace's royal chef, Mark Flanagan, and the royal pastry chef, Kathryn Cuthbertson. The book celebrates the great British tradition of afternoon tea, with recipes for treats provided to guests at royal garden parties.

This recipe is a delicious deep salmon quiche with a crisp, light pastry case combining the flavours of fish, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes for the perfect for a light lunch or an afternoon picnic.

HOW TO MAKE SALMON QUICHE

  1. Preheat the oven to 190°C.
  2. To make the pastry, sieve the flour and salt into a bowl, add the fats and rub the mixture through your finger tips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30–45 minutes.
  3. Lightly flour the work surface and roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.
  4. Line the tin with the pastry, taking care not to make any holes in it or the filling will leak. Cover and rest for a further 30 minutes in the fridge.
  5. Line the pastry case with baking paper, add baking beans and bake blind for 15 minutes. Remove from the oven and take out the baking paper and beans.
  6. Reduce the oven temperature to150°C.
  7. Beat together the milk, cream, eggs,herbs and seasoning. Scatter half of the grated cheese in the blind-baked pastry case, top with the flaked salmon and beans, and then pour over the milk-and-egg mix. If required, give the filling a gentle stir to ensure it is evenly dispersed, but again be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20–25 minutes until set and lightly golden.


Recipes and images courtesy of Royal Collection Trust/ © Her Majesty Queen Elizabeth II 2017. Photographer Lisa Linder.