Stef le Chef's Royal Quiche (Coronation Quiche)
Stef le Chef's Royal Quiche (Coronation Quiche) is a medium French recipe that serves 6. 350 calories per serving. Recipe by stephane sauthier on YouTube.
Prep: 1 hr 10 min | Cook: 40 min | Total: 2 hrs 5 min
Cost: $13.04 total, $2.17 per serving
Ingredients
- 200 g Plain Flour (sifted)
- 100 g Unsalted Butter (cold, cut into cubes)
- 1 pinch Salt
- 1 Egg Yolk (large egg yolk, for pastry)
- 30 ml Cold Water (add gradually)
- 300 g Fresh Spinach (washed, stems removed)
- 150 g Broad Beans (shelled, skins removed)
- 1 tbsp Fresh Tarragon (chopped)
- 3 Eggs (large)
- 100 ml Whole Milk
- 150 ml Double Cream
- 100 g Grated Cheese (Gruyère, Comté or sharp cheddar)
- 1 tbsp Unsalted Butter (for sauté) (for wilting spinach)
- 1 pinch Black Pepper (freshly ground)
Instructions
Make Shortcrust Pastry
In a mixing bowl combine the plain flour, pinch of salt and cold butter cubes. Using fingertips or a food processor, rub the butter into the flour until the mixture resembles coarse sand.
Time: PT10M
Add Egg Yolk and Water
Create a well in the centre, add the egg yolk and drizzle in cold water a tablespoon at a time, mixing gently until the dough just comes together.
Time: PT5M
Chill the Dough
Form the dough into a flat disc, wrap in cling film and refrigerate for 30 minutes.
Time: PT30M
Preheat Oven
Preheat the oven to 180°C (350°F).
Time: PT5M
Temperature: 180°C
Roll and Line the Tart Pan
On a lightly floured surface roll the chilled dough to about 3 mm thickness. Gently lift it into the tart pan, press into the edges and trim excess. Prick the base with a fork.
Time: PT10M
Blind Bake the Crust
Line the pastry with parchment paper and fill with dry beans or rice. Bake for 15 minutes, then remove the weights and parchment and bake another 5 minutes until lightly golden.
Time: PT20M
Temperature: 180°C
Wilt the Spinach
Heat 1 tbsp butter in a skillet over medium heat. Add the washed spinach and sauté for 2‑3 minutes until wilted. Transfer to a colander, press gently to remove excess water.
Time: PT5M
Prepare Broad Beans
If using fresh beans, blanch briefly, then squeeze each bean to pop the skin off. Set aside.
Time: PT5M
Make the Custard Filling
In a bowl whisk together the eggs, double cream, milk, grated cheese, a pinch of black pepper and a pinch of salt until smooth.
Time: PT5M
Assemble the Quiche
Spread the drained spinach evenly over the blind‑baked crust, scatter the peeled broad beans, sprinkle the chopped tarragon, then pour the custard mixture over the top. Finish with a little extra grated cheese.
Time: PT5M
Bake the Quiche
Place the assembled quiche in the oven and bake for 25 minutes, or until the custard is set and the top is golden.
Time: PT25M
Temperature: 180°C
Rest and Serve
Remove the quiche from the oven and let it rest for 5‑10 minutes before slicing. Serve warm or at room temperature with a green salad.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Plain Flour: All-Purpose Flour
- Instead of Unsalted Butter: European-style butter
- Instead of Egg Yolk: Whole egg (use 1 egg, beat and use half)
- Instead of Fresh Spinach: Baby kale
- Instead of Broad Beans: Fresh peas
- Instead of Fresh Tarragon: Dried tarragon (1 tsp)
- Instead of Whole Milk: Half-and-half
- Instead of Double Cream: Heavy cream
- Instead of Grated Cheese: Parmesan
- Instead of Unsalted Butter (for sauté): Olive oil
Equipment Needed
- Mixing Bowl
- Food Processor (optional)
- Rolling Pin
- 9‑inch Tart Pan
- Parchment Paper
- Dry Beans or Rice (for blind baking)
- Skillet
- Colander
- Whisk
- Oven
- Kitchen Towel
Critical Steps — Do Not Skip
- Chilling the pastry dough for at least 30 minutes.
- Removing as much water as possible from the wilted spinach.
- Blind baking the crust to avoid sogginess.
- Not over‑baking the custard; it should be just set.
Chef Tips from the Video
- Use cold butter and water to keep the pastry flaky.
- A pinch of freshly grated nutmeg in the custard adds a subtle warmth.
- For extra flavor, toast the broad beans lightly in the skillet before adding to the quiche.
Troubleshooting
Quiche is watery.
Make sure to squeeze out all excess moisture from the spinach and pat the broad beans dry before adding to the crust.
Crust is soggy.
Blind bake the crust fully and ensure the filling is not overly liquid; you can add an extra 5 minutes to the blind‑bake.
Filling cracks on top.
Do not over‑bake; remove the quiche when the center is just set. A gentle jiggle in the center is acceptable.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The pastry can be prepared 1 day ahead and kept refrigerated.
- Blind‑bake the crust, then cover and refrigerate; add filling and bake when ready.
- Cooked quiche reheats well in a 150°C oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of Spinach and Broad Bean Quiche in French royal celebrations?
Quiche, originally from the Lorraine region, became a staple at French royal banquets because its elegant custard filling could be adapted with seasonal vegetables. Serving a vegetable‑rich quiche for a coronation honors the tradition of presenting refined yet humble dishes to royalty.
What traditional regional variations of quiche exist in French cuisine compared to this spinach and broad bean version?
Classic French quiches include Quiche Lorraine (bacon and cheese) and Quiche Florentine (spinach and cheese). In the south, herbs like tarragon or thyme are added, similar to this recipe which uses tarragon and broad beans for a springtime twist.
How is Spinach and Broad Bean Quiche traditionally served in France during special occasions?
It is typically served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. For royal occasions, it may be presented on a fine porcelain platter alongside other seasonal tartes.
What occasions or celebrations is Spinach and Broad Bean Quiche traditionally associated with in French culture?
Quiche is popular for brunches, garden parties, and festive gatherings such as coronations or state banquets where a light yet elegant dish is desired. The vegetable version is especially favored in spring celebrations.
What makes Spinach and Broad Bean Quiche special or unique in French cuisine?
The combination of fresh tarragon, sweet broad beans and buttery short‑crust creates a delicate balance of earthiness and richness, showcasing the French emphasis on seasonal produce and refined technique.
What are the most common mistakes to avoid when making Spinach and Broad Bean Quiche?
Common errors include not chilling the pastry, forgetting to remove water from the spinach, and over‑baking the custard. Each of these leads to a soggy crust or a cracked, dry filling.
Why does this Spinach and Broad Bean Quiche recipe use blind baking instead of a regular crust?
Blind baking creates a barrier that prevents the moisture from the spinach and beans from soaking into the pastry, ensuring a crisp, flaky base—a technique essential for custard‑filled tarts.
Can I make Spinach and Broad Bean Quiche ahead of time and how should I store it?
Yes. You can blind‑bake the crust and keep it refrigerated for up to 24 hours. Assemble the quiche later, bake, then let it cool and store in an airtight container in the fridge for three days or freeze for a month.
What does the YouTube channel stephane sauthier specialize in?
The YouTube channel stephane sauthier focuses on classic French cooking techniques, seasonal recipes, and detailed step‑by‑step tutorials that blend culinary tradition with modern home‑cook practicality.
How does the YouTube channel stephane sauthier's approach to French cooking differ from other French cooking channels?
Stephane sauthier emphasizes precise technique, such as proper dough resting and blind baking, while also sharing cultural anecdotes. His videos often feature a relaxed, conversational style compared to the highly polished production of many other French channels.
Last updated: September 2, 2026
