Coronation Quiche Recipe with a Higgidy twist
Equipment: 22 cm or 9” loose-bottomed tart tin
Ingredients:
For the Higgidy shortcrust pastry:
200g plain flour
A generous pinch of salt
100g butter, well chilled and cut into small cubes
1 medium egg yolk, beaten
About 3 tablespoons ice-cold water
or
1 x 320g block of ready-made shop-bought shortcrust pastry
See the full story @ :- https://www.intouchrugby.com/magazine/coronation-quiche-recipe-with-a-higgidy-twist/
