Coronation
Quiche

Coronation Quiche

We show you how to make Coronation Quiche, the signature dish for Coronation Big Lunch celebrations.
Coronation Quiche is truly, really very tasty!

In our video (see below!) we show you every step to succeed in making the delicious Coronation Quiche recipe by royal chef Mark Flanagan.

The Coronation Quiche is truly, really very tasty!

We share the essential steps left out in the official directions!

The Coronation Quiche recipe is very unusual in that along with spinach and cheddar, the recipe includes broad (fava) beans.

Unusual perhaps, but the flavour is actually very nice, especially when you use fresh tarragon.

We liked this quiche so much that the two of us polished it off in one go!

Watch our YouTube video!

Coronation Quiche with Metric Measurements

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.

How to Make Coronation Quiche (Imperial Measurements) — Pin
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How to Make Coronation Quiche (Imperial Measurements)

Recipe by Mark FlanaganCourse: Appetizers, MainDifficulty: Medium

The Coronation Quiche recipe is very unusual in that along with spinach and cheddar, the recipe includes fava (broad) beans. Unusual perhaps, but the flavour is actually very nice, especially when you use fresh tarragon.
Our tin was 22 cm instead of 20 cm. We had enough dough but the crust turned out a little thinner than in the original recipe. This was just fine though! If you want your crust thicker to be thicker and you have a 22 cm tin, just add 20% more of all the pastry ingredients.

Ingredients

For the pastry:
1 cup all-purpose flour
Pinch of salt
2 tablespoons cold butter, diced
2 tablespoons lard
2 tablespoons whole milk
Or, if buying the pastry, 1 x 14oz block of ready-made shortcrust pastry
For the filling:
4 ounces whole milk
3/4 cup heavy cream
2 medium eggs
1 tablespoon chopped fresh tarragon
Salt and pepper
4 oz grated cheddar cheese
7 oz fresh spinach, cooked, lightly chopped
2.2 oz cooked fava (broad) beans or soy 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 1.5" 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 375°F and take the quiche out of the fridge.
Line the pastry case 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 wile you prepare the rest of the 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 4 oz 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 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 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.

Recipe Video

Notes

To remove the quiche from the tin, first separate the quiche from the walls of the tin. Turn a bowl upside down and place the tin on top. Press around the bottom to loosen, then pull the outside down. The bottom is still under the quiche. To remove, insert a spatula or knife to separate the quiche. Lift carefully and place on a plate or board and slide the quiche off.
Our tin was 22 inches instead of 20. We had enough dough, but it was thinner than in the original recipe. If you want your crust thicker, you can add 20% more of all the dough ingredients.
If you don’t eat lard, just substitute it with butter.

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