TO MAKE YOUR OWN SHORTCRUST PASTRY: If you’re using a food processor: add 250g of plain flour and 1 teaspoon of salt into the bowl. Add 125g of cold, cubed butter and pulse until the mixture looks like rough breadcrumbs. With the motor running, drizzle in 3 tablespoons of milk or water, until you see the pastry starting to come together. If you’re making the pastry by hand, add 250g flour and 1 teaspoon of salt to a large mixing bowl and mix to combine them. Add the 125g of cold, cubed butter and use your fingers to press the butter into the flour. Continue in this way until the mixture looks like coarse breadcrumbs. While mixing with a wooden spoon or spatula, drizzle in 3 tablespoons of milk or water and continue mixing until the pastry starts to come together. Lay out a piece of clingfilm on a flat surface, and turn the pastry straight out onto it. Use your hands to bring it together into a rough ball, then wrap it tightly in the clingfilm, and pop it into the fridge for at least 30 minutes.

LEFTOVER INGREDIENTS: If you end up with any greens or egg/milk/cream mix leftover (this may happen depending on the size of your tin and how much you fill each with), you can make little crustless quiches. Grease your muffin tin, then add the greens and pour over the wet mixture. Bake for 15 minutes at 180C/360F fan. The greens are lovely mixed with grains and turned into a salad, as a sandwich filling or served with grilled meat or halloumi. The egg/milk/cream mixture also makes EXCELLENT scrambled eggs or an omelette!

STORAGE INSTRUCTIONS: The baked quiches will keep well for 3 days, stored in an airtight container in the fridge. You can reheat them in the oven if you’d like to serve them warm – 5 minutes will be fine at 180C/360F fan. The quiches will also freeze well. Freeze in ziplock bags, then you can bake them straight from frozen. They’ll take around 12 – 15 minutes at 180C/360F fan.

INGREDIENT NOTES: I’ve switched up a couple of the ingredients from the official coronation quiche here, for accessibility reasons. Tarragon is replaced with mint – tarragon isn’t a herb I tend to have to hand and I struggle to find it at the store. I’ve added garlic, spring onions (scallions) and parmesan for extra flavour, but you can skip those if you like. If you’re making your pastry, I’ve used my regular shortcrust pastry recipe which uses butter, rather than lard.

SUBSTITUTIONS: The official recipe does say it can be “adapted to suit different tastes and preferences”, so you can play around based on what you like or regularly have to hand. Use the official tarragon in place of the mint, or use coriander (cilantro), basil or flat-leaf parsley. Use frozen broad beans (I’d pod them first), or garden peas, or fresh broad beans, peas or edamame if you can find them. You could swap out the cheese or play around with the quantities too – I’ve added parmesan, but gruyere, blue cheese, gouda, pecorino, feta or manchego would be great. Adding other seasonal greens like wild garlic or asparagus would be lovely too, as would adding crispy bacon, smoked salmon, ‘nduja or crispy chorizo.