Cowdray Coronation Quiche

Number of Servings


Preparation Time


Cooking Time


The Recipe

Cowdray Coronation Quiche: Cheddar, spinach, broad bean and wild garlic

Try Cowdray’s take on the Coronation Quiche with a countryside twist that makes the most of foraged wild garlic that is currently in season and grows in woodlands across the UK as well as spring broad beans.

The Coronation Quiche has been created this year to celebrate the Coronation Big Lunch, which aims to bring neighbours and communities together to celebrate the Coronation and share friendship, food and fun.

Have you ever tried foraging before? Find out more about foraging with George, the Estate forager here.

How did you find this recipe? Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 1 medium sized egg
  • 250g plain flour
  • 185g unsalted butter (diced)
  • 5g table salt
  • 5g caster sugar
  • 70g strong cheddar, rated
  • 20g wild garlic, blanched and squeezed dry
  • 20g Baby spinach, blanched and squeezed dry
  • 30g broad beans, after podding and de-husked
  • 2 eggs
  • 50g milk
  • 50g double cream


  1. In a large bowl add the flour, sugar, salt and butter. Rub gently with your fingertips to make a fine breadcrumb texture.
  2. Mix in the water and the eggs to combine the dry mix into 1 ball, divide into 2 wrap each piece of pastry in clingfilm and transfer to the fridge to rest for 30 minutes.
  3. Once rested roll out 1 pastry ball into a large circle big enough to fit a 16cm tarte ring, gently lay the pastry over the tarte ring and push into the corners.
  4. Prick the base with a fork, line the inside of the base with a double layer of clingfilm and fill with baking beads or dried chickpeas.
  5. Return to the fridge to rest again for another 20 minutes.
  6. Preheat the oven to 160⁰C.
  7. Place the tart case onto a grease-proof lined tray and transfer into the oven for 30 minutes or until cooked through.
  8. Once cooked Leave to cool and trim the edges to the top of the ring.
  9. For the filling: Preheat the oven to 160⁰C fan.
  10. When the case has cooled, put the cheese on the bottom followed by the spinach, broad beans and wild garlic.
  11. Mix up the egg, milk and cream with salt & pepper and pour over the tarte until full.
  12. 3. Transfer to the oven and bake for 25- 30 minutes or until the tart has a slight jelly-like wobble and a golden-brown colour to the top.
  13. Serve hot or cold.

Related Product

Cowdray Eggs

Cowdray Eggs Half Dozen


Cowdray eggs are produced by chickens reared for us on the estate near Bepton. Delivered fresh daily they are used in all of our baked produce and café dishes.

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