Coronation quiche recipe - King Charles Iii coronation quiche: Easy step by step recipe
Coronation quiche recipe - King Charles III coronation quiche: Easy step by step recipe is a easy French recipe that serves 4. 560 calories per serving. Recipe by Ced Cuisine Rapide au Quotidien on YouTube.
Prep: 40 min | Cook: 25 min | Total: 1 hr 20 min
Cost: $25.95 total, $6.49 per serving
Ingredients
- 400 g Fava Broad Beans (shelled, fresh or frozen)
- 400 g Spinach (washed and trimmed)
- 1 sheet Shortcrust Pastry (store‑bought, about 250 g, kept refrigerated)
- 3 tablespoons Crème Fraîche (full‑fat, room temperature)
- 4 large Eggs (room temperature)
- 100 g Grated Cheese (Gruyère or Comté, freshly grated)
- 1-2 tablespoons Fresh Tarragon (chopped)
- to taste Salt (regular table salt)
- to taste Black Pepper (freshly ground)
Instructions
Shell the Fava Beans
Remove the outer skins of the fava beans using a small paring knife or pinch them between thumb and forefinger.
Time: PT5M
Blanch the Beans
Bring a pot of salted water to a boil, add the shelled beans and blanch for 5 minutes. Immediately transfer to an ice‑water bath to stop cooking.
Time: PT5M
Temperature: boiling
Cook the Spinach
Heat a skillet over medium heat, add the spinach and sauté for about 5 minutes, stirring frequently, until wilted. Continue cooking until all excess water has evaporated.
Time: PT5M
Temperature: medium heat
Drain and Peel the Beans
Drain the blanched beans, pat dry, then gently squeeze each bean to pop off the remaining thin skin.
Time: PT5M
Prepare the Pastry Base
Roll out the shortcrust pastry (if not pre‑rolled) and line the tart pan. Trim excess, prick the base with a fork, and set aside.
Time: PT5M
Mix the Filling
In a mixing bowl, whisk together the eggs, crème fraîche, grated cheese, chopped tarragon, salt and pepper until smooth.
Time: PT5M
Assemble the Tart
Spread the cooked spinach evenly over the pastry base, scatter the peeled fava beans on top, then pour the egg‑cream mixture over everything. Sprinkle a little extra cheese if desired.
Time: PT5M
Bake
Preheat the oven to 220°C. Bake the tart for 25 minutes, or until the filling is set and the top is golden brown.
Time: PT25M
Temperature: 220°C
Rest and Serve
Remove the tart from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 20g
- Carbohydrates
- 26g
- Fat
- 27g
- Fiber
- 4g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Fava Broad Beans: Lima beans, Edamame
- Instead of Spinach: Kale, Swiss chard
- Instead of Shortcrust Pastry: Puff pastry, Homemade shortcrust
- Instead of Crème Fraîche: Sour cream, Greek yogurt
- Instead of Eggs: Egg replacer, Silken tofu (for binding)
- Instead of Grated Cheese: Cheddar, Mozzarella
- Instead of Fresh Tarragon: Dried tarragon, Basil
Equipment Needed
- Large Pot
- Skillet
- Mixing Bowl
- Whisk
- Tart Pan (9‑inch)
- Oven
- Rolling Pin (optional)
- Knife
- Cutting Board
- Grater
- Measuring Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Shelling and peeling the fava beans to remove tough skins
- Ensuring all water evaporates from the cooked spinach to prevent a soggy crust
- Baking at high heat (220°C) until the filling is fully set and the crust is golden
Chef Tips from the Video
- Use fresh tarragon for the brightest flavor
- Grate the cheese yourself for better melt and texture
- Ice‑water the blanched beans to keep them bright green and stop cooking
Troubleshooting
Soggy crust
Make sure the spinach is completely dry before assembling; you can press it in a clean kitchen towel.
Beans are tough
Blanch the beans a little longer (6‑7 minutes) or use very fresh beans.
Filling is runny after baking
Bake an additional 5‑10 minutes until the center is firm; a higher oven temperature helps set the custard.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap the cooled, uncut tart in foil and freeze for up to 1 month. Reheat directly from frozen at 180°C for 15‑20 minutes.
Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the pastry shell and refrigerate for up to 24 h before filling
- The filling can be mixed a day ahead and kept chilled; bake when ready
- Unbaked assembled tart freezes well; bake from frozen, adding 5‑10 min to baking time
Frequently Asked Questions
What is the cultural significance and history of Fava Bean and Spinach Tart in French cuisine?
While not a classic French staple, the tart reflects the French tradition of using seasonal vegetables in savory pies, especially in spring when fava beans and fresh herbs like tarragon are abundant. It showcases the French love for buttery shortcrust pastry combined with creamy fillings.
What are the traditional regional variations of a vegetable tart in French cuisine?
In Provence, tarts often feature tomatoes, olives, and herbes de Provence; in the Loire Valley, goat cheese and local greens are common. The fava‑bean version is a modern twist that still honors the regional emphasis on fresh, local produce.
How is Fava Bean and Spinach Tart traditionally served in France?
It is typically served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. A glass of crisp white wine, such as Sauvignon Blanc, pairs nicely.
What occasions or celebrations is Fava Bean and Spinach Tart traditionally associated with in French culture?
Savory tarts are popular for brunches, picnics, and casual family meals. This spring‑time version is especially fitting for Easter gatherings or garden parties when fresh beans are in season.
How does Fava Bean and Spinach Tart fit into the broader French cuisine tradition?
It embodies the French technique of encasing a rich custard‑like filling in a flaky pastry, similar to quiche Lorraine, but highlights vegetarian ingredients, reflecting modern French home cooking trends toward lighter, plant‑forward dishes.
What are the authentic traditional ingredients for Fava Bean and Spinach Tart versus acceptable substitutes?
Authentic ingredients include fresh fava beans, spinach, crème fraîche, eggs, Gruyère or Comté cheese, and tarragon. Acceptable substitutes are frozen fava beans, kale for spinach, sour cream for crème fraîche, and cheddar for the cheese, though flavor will shift slightly.
What other French dishes pair well with Fava Bean and Spinach Tart?
Pair it with a classic Niçoise salad, a light beurre blanc sauce, or a side of ratatouille. A crisp green salad with mustard vinaigrette balances the richness of the tart.
What makes Fava Bean and Spinach Tart special or unique in French cuisine?
Its combination of sweet fava beans and aromatic tarragon inside a buttery crust is uncommon, offering a bright, herbaceous flavor profile that stands out from typical cheese‑heavy French tarts.
How has Fava Bean and Spinach Tart evolved over time in French home cooking?
Originally, French tarts focused on meat or cheese. With growing interest in seasonal vegetables and vegetarian meals, home cooks have adapted the classic quiche formula to include beans and fresh herbs, creating lighter, spring‑focused versions like this one.
What are common misconceptions about Fava Bean and Spinach Tart?
Many think the tart must be heavy and cheese‑laden, but the high proportion of vegetables and the light crème fraîche base keep it relatively light. Also, the beans are not difficult to prepare once peeled correctly.
What are the most common mistakes to avoid when making Fava Bean and Spinach Tart at home?
Leaving excess moisture in the spinach leads to a soggy crust, not peeling the fava beans results in a gritty texture, and under‑baking the custard leaves a runny center. Follow the critical steps for drying spinach and peeling beans, and bake until golden.
Why does this recipe use shortcrust pastry instead of puff pastry for the Fava Bean and Spinach Tart?
Shortcrust provides a sturdy, buttery base that supports the moist vegetable filling without puffing up too much, ensuring the tart holds its shape and the flavors stay concentrated.
Can I make Fava Bean and Spinach Tart ahead of time and how should I store it?
Yes. Assemble the tart, cover, and refrigerate for up to 24 hours before baking. Unbaked tarts also freeze well; wrap tightly and bake from frozen, adding a few extra minutes to the bake time.
What texture and appearance should I look for when the Fava Bean and Spinach Tart is done?
The crust should be golden‑brown and crisp, the filling set with a slight wobble in the center, and the top lightly browned with cheese bubbles. A clean slice should hold together without sliding.
What does the YouTube channel Ced Cuisine Rapide au Quotidien specialize in?
Ced Cuisine Rapide au Quotidien focuses on fast, everyday French‑style home cooking, offering quick recipes that use common ingredients and simple techniques for busy cooks.
What is the cooking philosophy and style of the YouTube channel Ced Cuisine Rapide au Quotidien?
The channel emphasizes speed without sacrificing flavor, using classic French techniques adapted for modern, time‑pressed kitchens. It promotes fresh, seasonal produce and straightforward, step‑by‑step instructions.
Last updated: September 2, 2026
