Coronation Quiche Recipe: Every Step to Making It Delicious

Ingredients

• 250 g All-Purpose Flour (sifted)
• 1 tsp Salt (for dough)
• 115 g Unsalted Butter (cold, cut into cubes)
• 115 g Lard (cold, cut into cubes; can substitute with equal butter if desired)
• 120 ml Cold Milk (divided, half added to dough then the rest)
• 100 g Sharp Cheddar Cheese (grated)
• 200 g Fresh Spinach (washed, sautéed, then squeezed dry)
• 7.5 ml Olive Oil (½ tablespoon for sautéing spinach)
• 150 g Broad Beans (Fava Beans) (shelled, skins removed after blanching)
• 1 tbsp Fresh Tarragon (finely chopped leaves only)
• 240 ml Whole Milk (for filling)
• 240 ml Heavy Cream (for filling)
• 4 pcs Large Eggs (room temperature)
• ½ tsp Black Pepper (freshly ground)
• 1 pcs Egg (for wash) (beaten with a splash of water)

Instructions

1. Prepare the Shortcrust Pastry

   Sift the flour and salt into a large mixing bowl using a fine mesh sieve.

   Time: PT2M

2. Incorporate Butter and Lard

   Add the cold butter and lard cubes. Using your fingertips, rub the fat into the flour until the mixture resembles coarse crumbs.

   Time: PT3M

3. Add Milk and Form Dough

   Pour half of the cold milk over the mixture, stir with your hands, then add the remaining milk and knead gently for about 1 minute until the dough just comes together.

   Time: PT2M

4. Chill the Dough

   Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 35 minutes (up to several days) or freeze for later use.

   Time: PT35M

5. Roll Out the Dough

   Lightly flour a work surface and the plastic‑wrapped dough. Roll into a circle about 1½ inches larger than the flan tin. If it cracks, gently patch and re‑roll.

   Time: PT5M

6. Fit Dough into Tin

   Place the rolled dough in the tin, fold the excess over the edges, and press gently to conform to the sides. Trim any excess.

   Time: PT3M

7. Blind‑Bake the Crust

   Prick the crust all over with a fork, cover with parchment paper, add dried beans or rice as weight, and bake at 190°C for 10 minutes. Remove the weight and parchment, then brush with egg wash and bake an additional 5 minutes.

   Time: PT15M

   Temperature: 190°C

8. Cook the Spinach

   Heat ½ tablespoon olive oil in a pan over medium heat, add a pinch of salt, and sauté the spinach until wilted. Transfer to a strainer, let cool, then squeeze out excess water.

   Time: PT5M

   Temperature: medium heat

9. Blanch and Peel Broad Beans

   In a pot of boiling salted water, add the broad beans and cook for 1½ minutes. Transfer to an ice bath for 5 minutes, then peel off the skins by gently pressing each bean.

   Time: PT7M

   Temperature: boiling

10. Prepare the Filling Liquid

    In a large bowl whisk together the milk, cream, eggs, chopped tarragon, and a generous pinch of salt and pepper until smooth.

    Time: PT3M

11. Assemble the Quiche

    Sprinkle half of the grated cheddar on the pre‑baked crust, layer the sautéed spinach, then the peeled broad beans. Pour the milk‑cream mixture over, and top with the remaining cheese.

    Time: PT5M

12. Bake the Filled Quiche

    Bake at 190°C for 25 minutes. Test the centre by tapping – it should be firm. If still soft, bake an additional 5 minutes.

    Time: PT30M

    Temperature: 190°C

13. Rest and Serve

    Allow the quiche to rest for at least 20 minutes before trimming the crust and removing from the tin. Use an inverted bowl to loosen the base, then slide the quiche onto a plate.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Lard: extra butter
• Instead of Cold Milk: plant‑based milk
• Instead of Sharp Cheddar Cheese: Gruyère, aged cheddar
• Instead of Fresh Spinach: frozen spinach (thawed and drained)
• Instead of Olive Oil: vegetable oil
• Instead of Broad Beans (Fava Beans): green peas
• Instead of Fresh Tarragon: dried tarragon (¼ tsp)
• Instead of Whole Milk: half‑and‑half
• Instead of Heavy Cream: half‑and‑half
• Instead of Large Eggs: egg substitute

Equipment Needed

• Large Mixing Bowl
• Fine Mesh Sieve
• Plastic Wrap
• Rolling Pin
• Flan Tin (9‑inch)
• Fork
• Parchment Paper
• Heavy Baking Sheet
• Saucepan
• Ice Bath Bowl
• Strainer
• Whisk
• Spatula
• Oven

Critical Steps — Do Not Skip

• Keeping the butter and lard cold while forming the shortcrust
• Blind‑baking the crust and brushing with egg wash to prevent leaks
• Squeezing excess water from cooked spinach
• Peeling the skins from broad beans
• Testing the centre for doneness before removing from oven

Chef Tips from the Video

• Use equal parts butter and lard for a flaky, buttery crust; if you prefer all‑butter, increase butter to 230 g and omit lard.
• Fresh tarragon adds a bright, anise‑like note that dried tarragon cannot match.
• Blind‑bake the crust on a heavy baking sheet to catch any drips and keep the oven temperature stable.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The shortcrust dough can be frozen for up to 3 months; thaw before rolling
• Blind‑baked crust can be prepared a day ahead and kept refrigerated
• Filling liquid can be whisked and stored covered in the fridge for up to 12 hours

Frequently Asked Questions