Coronation quiche with cornbread and meatballs recipe
Coronation quiche with chilli cornbread and aubergine meatballs Mini quiches filled with spinach, broad beans and cheese are served with a chilli cornbread, aubergine and feta meatballs and harissa yoghurt. 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 2 medium free-range eggs 175ml/6fl oz double cream 1 tbsp tarragon, chopped 125ml/4fl oz whole milk 180g/6oz spinach, cooked 60g/2¼oz double podded broad beans 100g/3½oz strong cheddar, grated 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 3 medium free-range eggs 400ml/14fl oz whole milk 60g/2¼oz unsalted butter, melted 170g/6oz polenta 80g/3oz strong white flour 1 tbsp caster sugar 1 tbsp baking powder pinch salt 40g/1½oz rocket leaves, chopped 3 green chillies, chopped 3 tbsp sliced pickled jalapeños 2 aubergines 2 tbsp olive oil100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs1 medium free-range egg, beaten1 lemon, zested 2 aubergines 2 tbsp olive oil 100g/3½oz feta cheese, crumbled 1 tbsp mint, chopped 2 garlic cloves, minced 125g/4½oz dried breadcrumbs 1 medium free-range egg, beaten 1 lemon, zested 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced 100g/3½oz Greek yoghurt 2–3 tbsp harissa paste 1 lemon, juiced Method To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt.To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes.Serve the quiches, cornbread, meatballs and harissa yoghurt together. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the coronation quiche, preheat the oven to 210C/190C Fan/Gas 6½. Mix the eggs, cream, tarragon and milk in a bowl. Divide the spinach, broad beans and cheese evenly between each 6-hole muffin and pour over some of the egg mix. Bake for 20–25 minutes until cooked through. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. To make the meatballs, preheat the oven to 220C/200C Fan/Gas 7. Cut the aubergines in half, rub with the oil and season well. Place in a roasting tin and roast for 30–40 minutes. Leave to cool, then scoop out the middle of the aubergines and chop well. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. Mix all the other ingredients together in a large bowl and add the chopped aubergine. Season well with salt and pepper and form into balls. Heat some oil in a large frying pan and fry the meatballs until coloured all over. Roast in the oven for 6 minutes or until cooked through. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7 and line a loaf tin with baking paper. Whisk the eggs, milk and butter in a large bowl. Mix in the remaining ingredients and pour into the loaf tin. Bake for 35–45 minutes. Serve the quiches, cornbread, meatballs and harissa yoghurt together. Serve the quiches, cornbread, meatballs and harissa yoghurt together.