Coronation Quiche
Time for Royal Cooking! The month is May 2023, the coranation day for King Charles III was 6 May 2023. Here is my modified version since broad beans are forbidden from my sons' diet and also Tarragon is hard to find here.
Comments :- I would prefer less peas and some meat or crunch inside. The idea to make it vegetarian is good but the combination of peas not that nice. If I were to make this again, I will introduce meat ingredients in.
https://recipemarker.com/fava-bean-substitutes/
https://www.atlasobscura.com/articles/make-coronation-quiche-king-charles-recipe
Coronation Quiche
Ingredients
- 1-by-250-gram block of premade shortcrust pastry
- 125 milliliters milk
- 175 milliliters double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon
- Salt and pepper
- 100 grams grated cheddar cheese
- 180 grams cooked spinach, lightly chopped
- 60 grams cooked broad beans or soya beans
Instructions
- Line a baking tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C (375°F).
- Line the pastry with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C (320°F).
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20–25 minutes until set and lightly golden.
https://www.bbcgoodfood.com/recipes/coronation-quiche
If you can't find tarragon or prefer another flavour, you can swap in other soft herbs like basil or parsley. You can use peas instead of broad beans if that's what you have.
Ingredients
- 250g plain flour, plus a little for dusting
- 50g cold butter, diced
- 50g lard (or use butter if you prefer)
- 4 tbsp milk, plus a splash
- Or 250g block of ready-made shortcrust pastry
For the filling
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tbsp chopped fresh tarragon
- 100g cheddar, grated
- 180g cooked spinach, liquid squeezed out and lightly chopped
- 60g cooked broad beans or soya beans (double pod the broad beans, if you like)
Method
- STEP 1
Sieve the flour into a bowl with ½ tsp salt. Add the butter and lard, and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk, a little at a time, and using a cutlery knife, start to bring the dough together, using your hands, making sure it has no dry patches and feels smooth. Cover and allow to rest in the fridge for 30-45 mins.
- STEP 2
Put a 20cm loose-bottomed tart tin or a 20cm pastry ring on a baking sheet. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. Carefully lift the pastry into the tin and gently press into the corners, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 mins in the fridge. Heat oven to 190C/170C fan/gas 5.
- STEP 3
Line the pastry case with greaseproof paper – to do this cut a disc of greaseproof paper larger than the tin, scrunch it into a ball (this makes it more pliable), then unwrap and place it in the pastry case. It should come above the sides. Fill with baking beans or uncooked rice and bake blind for 20-25 until nicely golden and dry. Carefully remove the greaseproof paper and baking beans, and return to the oven for 5 mins to dry the base. Reduce the oven temperature to 160C/140C fan/gas 3.
- STEP 4
Beat the milk, cream, eggs and herbs with some seasoning. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed, but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-30 mins until set and very lightly golden.
Ingredients
For the pastry:
- 125g plain flour (All-purpose flour)
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or, if buying the pastry, 1 x 400g block of ready-made shortcrust pastry
For the filling:
- 125ml milk
- 175ml double cream (heavy cream)
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon,
- Salt and pepper
- 100g grated cheddar cheese
- 180g fresh spinach, cooked and lightly chopped
- 60g cooked broad (fava) beans or soya beans
Directions
For the Pastry:
- Sift the flour and salt into a large bowl.
- Add unsalted cold butter and lard and press with your fingertips to incorporate the flour into the lard and butter. Once the flour starts to become incorporated, rub back and forth with your hands. The mixture will become grainy.
- Gradually add the milk and knead gently until incorporated. Don’t overdo it, this will only take about a minute.
- Transfer the dough onto a piece of plastic wrap and wrap it tightly. Refrigerate for at least 35 minutes.
You can leave it for a few days and it’s also fine to freeze it for later. - When you’re ready to use the dough, take it out and sprinkle flour on both sides.
- Gently roll out the dough, forming a circle. If it splits, overlap it and roll again. The rough circle should be about an 4 cm bigger than the tin. Carefully transfer the dough to the tin. Press the dough over the sides of the tin, taking bits that hang down to fill in any gaps.
- Press holes into the crust with a fork to prevent bubbles from forming. Cover with plastic and refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 190°C(375°F) and take the quiche out of the fridge.
- Line the tin with greaseproof paper, add baking beans and bake blind for 10 minutes, before removing the greaseproof paper and baking beans.
- Brush the crust with egg wash (this is 1 egg whisked with a little water) and bake for an additional 5 minutes. Let it rest while you prepare the remaining quiche ingredients.
Prepare the Filling Ingredients:
- Cook the spinach with half a tablespoon of olive oil in a pan on medium heat. Add a pinch of salt and stir until the spinach is soft. Place into a strainer and let cool then press and squeeze the cooked spinach to remove as much water as possible. Roughly chop the spinach and set aside.
- Grate 100g of cheddar and set aside. We recommend using a sharp cheddar.
- Blanche the fava (broad) beans into boiling salted water for 1.5 minutes. Remove from the heat and immediately plunge into an ice bath. Let cool for 5 minutes then take out of the ice. You need to remove the skins. Pinch and gently press each bean out one side. Set aside.
- Remove the tarragon leaves from the stem. Finely chop the leaves and set aside.
- In a large bowl, add the milk, cream, eggs, tarragon, a generous pinch of salt, pepper, and whisk well.
For the Quiche:
- Reduce the oven temperature to 160°C(320°F). Slide a metal baking sheet underneath the quiche for easy transport
- Spread out half of the cheese, then all of the spinach, followed by all the broad(fava) beans.
Gently pour over the liquid and add the remaining cheese. - Bake the quiche and bake for 25 minutes. Take out the quiche and gently tap the top to test if the centre is done. If it’s firm, it’s done, if not, bake for an extra 5 minutes or until the centre is firm.
- Let the quiche rest for at least 20 minutes. If you want to make it look pretty, trim off the crust around the sides. Remove the quiche from the tin, place on a plate or board and cut it into slices.
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