Coronation quiche with chilli cornbread and aubergine meatballs

1. 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. 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. 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. 4

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

5. 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. 6

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

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.