Coronation Quiche Recipe
To celebrate the impending coronation of King Charles III, the royal family has graced us with a recipe for an official coronation quiche, created by royal chef Mark Flanagan. In early May, towns in Britain will be filled with street parties. There will be tables and chairs down the middle of the roads, laden with food and drink, as whole communities come out of their homes and celebrate the coronation together. And, it's likely that you'll find this quiche everywhere you go.
The coronation quiche features a light, flaky pastry crust, with a delightfully balanced filling of broad beans, spinach, cheddar cheese, and tarragon. This quiche is everything a royal quiche should be; wonderfully delicate yet decidedly rich and flavorful.
Although the precise creation story of the humble quiche is seemingly unknown, this savory dish has been written about for centuries and enjoyed all across Europe and America. Quiche is a wonderfully versatile dish that can be served either hot or cold, as lunch, dinner, or a snack. It makes the perfect picnic, barbecue, or party dish, which might be, in part, why it is so loved. It has undoubtedly earned its place at the table and we think it is the perfect choice for a royal celebration. Read on to find out how to make the coronation quiche at home with our recipe adapted by British recipe developer Jennine Rye.
Gather the ingredients for this coronation quiche recipe
To make this coronation quiche, you will first need to gather the ingredients. To make the pastry crust you will want plain flour, salt, butter, lard, and a little milk. To make the quiche filling you will additionally require eggs, more milk, fresh tarragon, cheddar cheese, spinach, broad beans, and salt and pepper.
Depending on where you live, it might be difficult to source fresh tarragon. It's definitely worth any extra effort to locate it though, as the tarragon is a key flavor in this quiche and is what makes it special. Any leftovers of this wonderfully flavorful herb can be frozen ready for the next time you make this delicious quiche!
Create the pastry
Although the official Royal website states that this coronation quiche recipe can easily be made with ready-bought pastry, there is nothing quite like the homemade version if you have the time and inclination. First, sieve the flour and salt together into a bowl, then add the cold, diced fats, before using your fingertips to rub the ingredients together to combine them; the resulting mixture should resemble breadcrumbs. Then, simply add a little milk until everything comes together to form a dough. Cover this and place it in the fridge to chill for at least 30 minutes.
Blind bake the pastry crust
Blind baking is a vital step in making a great quiche. This relatively simple process allows the pastry to par-bake by itself first, which will result in a beautifully crisp and light pastry crust for your quiche, rather than a soggy bottom. To do this, roll out the chilled pastry on a lightly floured surface and then gently transfer it to an 8-inch quiche tin. Place the pastry-lined tin back into the fridge for at least half an hour to chill. Then, cover the pastry with baking paper and fill the tin with baking beans, before placing the tin into the oven to bake for 15 minutes.
Prepare the filling
Once the pastry crust is prepared, it is time to create the quiche filling. In a bowl, use a whisk to beat together the eggs with the remaining milk, the cream, the tarragon, and salt and pepper to taste. Make sure that the eggs are fully combined with the liquids. To more easily assemble the quiche, transfer the liquid filling to a pourable jug.
Assemble the coronation quiche
To assemble the coronation quiche, first remove the baking beans and baking paper from your par-baked pastry crust. Then, scatter half of the grated cheddar cheese over the pastry base, before adding the broad beans and the spinach. Then, carefully pour the liquid filling into the pastry crust, before topping with the remaining cheddar cheese.
Place the quiche into the oven and allow it to bake for 25 to 30 minutes, until the top is golden and the filling is mostly set. To attain the perfect quiche consistency, the middle should still wobble ever so slightly when you remove it from the oven. The residual heat will continue to cook the quiche to perfection. Allow the quiche to rest for at least 20 minutes before serving it. Any leftovers can be stored in the fridge and consumed cold, or reheated before being enjoyed.
- 1 cup plain flour
- Pinch of salt
- 1 ¾ tablespoons cold butter, diced
- 1 ¾ tablespoons lard, diced
- ½ cup + 2 tablespoons whole milk, divided
- 2 medium sized eggs
- ⅔ cup whipping cream
- 1 tablespoon fresh tarragon, finely chopped
- Salt and pepper, to taste
- 3.5oz cheddar cheese, grated
- 1 cup cooked spinach, chopped
- ½ cup broad beans, ready cooked
- To prepare the pastry crust, first sieve the flour and the salt together into a medium-sized bowl.
- Add the diced butter and the lard, and proceed to rub the mixture between your fingertips until the fats are combined with the flour and the mixture resembles breadcrumbs.
- Add 2 tablespoons of milk to the bowl, and combine everything until a dough is formed. Cover the pastry and place it into the fridge for at least half an hour to chill.
- Remove the pastry from the fridge, dust a clean surface with a little flour, and then roll out the pastry using a rolling pin to roughly ⅛ inch thick. Then, carefully transfer the pastry to an 8-inch quiche tin, trim the edges, and then place the pastry back into the fridge for at least half an hour.
- Preheat the oven to 375 F. Remove the pastry from the fridge, cover it with a layer of baking paper and then fill it with baking beans. Blind bake the pastry crust in the oven for 15 minutes.
- Reduce the oven temperature to 325 F. In a clean bowl, beat together the eggs with ½ cup of milk, the cream, the chopped tarragon, and salt and pepper to taste.
- Remove the baking beans and baking paper from the pastry case, and transfer half of the grated cheddar to the base. Then add the cooked, chopped spinach and the broad beans.
- Pour the liquid mixture into the pastry crust, and then top with the remaining cheese. Bake the quiche for 25 to 30 minutes until the top is golden and the filling is mostly set with the middle still wobbling slightly. Remove the quiche from the oven and allow it to rest for at least 20 minutes before serving.
| Calories per Serving | 330 |
| Total Fat | 23.3 g |
| Saturated Fat | 12.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 115.4 mg |
| Total Carbohydrates | 20.3 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 2.3 g |
| Sodium | 294.6 mg |
| Protein | 10.0 g |
