Coronation quiche with chilli cornbread and aubergine meatballs
- Prepare
- 1-2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
- Dietary
- Nut-freePregnancy-friendly
Mini quiches filled with spinach, broad beans and cheese are served with a chilli cornbread, aubergine and feta meatballs and harissa yoghurt.
Ingredients
For the coronation quiche
- 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
For the chilli and rocket cornbread
- 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
For the aubergine and feta meatballs
- 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
For the harissa yoghurt
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.
