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Bucking-ham, pea & asparagus quiche

Bucking-ham, pea & asparagus Coronation quiche

With its golden crust, creamy custard and the best spring vegetables, Will Torrent's celebratory Coronation quiche reigns supreme. 

5 out of 5 stars(12) Rate this recipe
  • Serves8
  • CourseLunch
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 350g shortcrust pastry (from a 500g block)
  • Plain flour, for dusting
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 100g asparagus spears, trimmed and halved
  • 200g frozen peas
  • 180g Cooks’ Ingredients Pulled Ham Hock
  • 4 Waitrose Duchy Organic British Free Range Large Egg
  • 150ml single cream
  • 40g Waitrose Duchy Organic Parmigiano Reggiano DOP, grated
  • 40g Waitrose Duchy Organic Extra Mature Cheddar, grated


  1. Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round, 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, and chill for 20 minutes.

  2. Place the pastry case onto a baking tray and bake for 15-20 minutes, until starting to turn a golden colour. Remove the baking beans, cook for 15 minutes more, then set the pastry case aside to cool.

  3. Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots for 3-4 minutes, then stir in the asparagus and cook for 5 minutes more, until starting to soften. Add the frozen peas and season. Remove from the heat and add the ham hock. Leave to cool.

  4. In a large jug, beat together the eggs and cream, then season. Mix the cheeses together and sprinkle 2-3 tbsp into the pastry case base, then top with ½ the cooled vegetable and ham mixture, followed by ½ the egg mixture. Repeat these steps, then finish with an extra sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven and bake for 40-45 minutes, until just set and golden. Leave to cool before removing from the tin.


Typical values per serving when made using specific products in recipe


1,600kJ/ 384kcals



Saturated Fat












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