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Coronation quiche with chilli cornbread and aubergine meatballs

Savor the goodness of mini quiches filled with spinach, broad beans, and cheese, served with delectable aubergine and feta meatballs, spicy harissa yogurt, and chili cornbread. Delicious!

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 6–8

Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

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

  • 100g/3½oz Greek yoghurt
  • 2–3 tbsp harissa paste
  • 1 lemon, juiced

Method

  1. 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.

  2. 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.

  3. 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.

  4. To make the yoghurt, mix the yoghurt, harissa and lemon juice together in a bowl. Serve the meatballs with the harissa yoghurt.

  5. 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.

  6. Serve the quiches, cornbread, meatballs and harissa yoghurt together.

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