Buckingham Palace's Salmon, Broad Bean and Tarragon Quiche Recipe

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

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

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

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Equipment: 20 cm/8" flan tin