Coronation Spinach, Broad bean and Clotted Cream Quiche

Fit for a King, Trewithen Dairy have enriched the Royal Coronation dish of spinach, broad bean quiche with luxurious Cornish clotted cream for a rich, creamy finish. Perfect for street parties, family gatherings and enjoying with friends.

Ingredients

320g Ready-rolled Shortcrust Pastry

4 Eggs

200ml Double Cream

100g Trewithen Dairy Cornish Clotted Cream

Knob of Butter

240g Spinach, washed and roughly chopped

100g Broad Beans

100g Mature Cheddar, grated

1 tbsp Fresh Tarragon, chopped

Method

Preheat the oven to 180c fan.

Line a 23cm quiche tin with the pastry, pressing it into the sides well. Trim off the overhang, leaving a little excess to allow for shrinkage. Prick all over with a fork, before chilling for 10 minutes.

Cover with baking parchment and fill with baking beans or dried beans. Bake for 10 minutes, before removing the beans and parchment and returning the quiche to the oven for a further 5 minutes. Trim the pastry flush against the tin at this point and set aside.

Meanwhile, heat the butter in a medium-hot pan and add the spinach and broad beans. Saute for 3 - 4 minutes, until the spinach has wilted. Season with salt and pepper, stir through the fresh tarragon and set aside to cool. 

In a jug, mix the eggs and both creams until thoroughly combined. Season well. 

When the spinach has cooled, spread it over the pastry base evenly. Sprinkle over the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps. 

Bake for 25 minutes until the egg has set and the edges are lightly browned. Serve warm, with a green salad, baguette and plenty of salted butter.

ENDS

Notes to Editors

All images are by Nick Hook.

Trewithen Dairy has just been recognised as a champion food producer of the West Country, having been awarded Gold by the Taste of the West judging panel for 2022, for both their salted butter and traditional Cornish clotted cream. 

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Hook - harry@rawfoodanddrinkpr.co.uk /  07540399025

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt. Bill and Rachel's sons Francis and George have key roles as directors of the business, working alongside a talented and committed management team.