Coronation quiche

Instructions

1. Step 1

   Sieve the flour into a bowl with ½ tsp salt. Add the butter and lard, and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk, a little at a time, and using a cutlery knife, start to bring the dough together. Using your hands, making sure it has no dry patches and feels smooth. Cover and rest in the fridge for 30-45 mins.

2. Step 2

   Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking sheet. Roll out the pastry into a circle on a lightly floured work surface, a little larger than the top of the tin and approximately 5mm thick. Carefully lift the pastry into the tin and gently press into the corners, taking care not to have any holes or the mixture could leak. Leave any excess pastry overhanging. Cover and rest for a further 30 mins in the fridge.

3. Step 3

   Line the pastry case with baking parchment – to do this cut a disc of baking parchment larger than the tin, scrunch it into a ball (this makes it more pliable), then unwrap and place it in the pastry case. It should come above the sides. Fill with baking beans or uncooked rice and bake blind for 20-25 until golden and dry. Carefully remove the paper and baking beans, and return to the oven for 5 mins to dry the base. Reduce the oven temperature to 160C/140C fan/gas 3.

4. Step 4

   Beat the milk, cream, eggs and herbs with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed, but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place in the oven and bake for 20-30 mins until set and very lightly golden.