Pea Shoots, Beetroot and Goat’s Cheese Quiche

Main courseServes 4-6

It’s official, King Charles has announced that the signature dish of his coronation next weekend is Coronation Quiche, and whilst his version sounds delicious, this Pea Shoots, Beetroot and Goat’s Cheese version from West Yorkshire based salad growers WS Bentley sounds even better! Delicious served both hot and cold, it’s the perfect addition to your Coronation party spread. For more recipe inspiration visit


For the pastry

200g wholemeal flour, plus a little extra for dusting

100g butter, cubed

3 tbsp cold water


For the filling

1 70g bag pea shoots, reserve a few for garnish and cut the remainder into thirds

225g cooked beetroot, cut into cubes

1 red onion – medium, peeled and sliced into thin wedges

2 tsp olive oil

100g goat’s cheese

3 large eggs

3 tbsp sour cream

225g milk

Freshly ground black pepper and salt



  1. Make the pastry by placing the flour into a bowl, add the butter cubes and rub in with finger tips until the mixture resembles breadcrumbs. Make a well in the centre and add the water, mix together and then bring together with hands into a ball. Dust a work surface with flour and roll out the pastry to fit a fluted 20cm loose bottomed flan tin.
  2. Bake blind in a preheated oven 190°/170°C/Gas Mark 5 for 10 minutes, then remove beans and greaseproof, gently prick the base in a few places but not going through the base pastry, return to the oven and cook a further 5 minutes.
  3. Heat the oil in a frying pan and fry the onion wedges on a moderate heat for 4 – 5 minutes. Place half of the onion into the base of the flan dish followed by three quarters of the beetroot, half the pea shoots and half the goat’s cheese.
  4. Whisk the eggs, sour cream and milk in a bowl and season. Pour into the flan dish and then add the remaining ingredients, press them gently down into the egg mixture.
  5. Bake in the oven for 40 minutes until tinged with brown and the egg mixture is set. Allow to cool slightly before cutting and garnishing with the remaining pea shoots.