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Coronation quiche on a scalloped white plate with a piece cut out of it.

How to Make the Coronation Quiche


  • Author: Kate Alexandra
  • Total Time: 55 minutes
  • Yield: 1 quiche 1x
  • Diet: Vegetarian

Description

No party or picnic is complete without the new Royal approved Coronation Quiche. This simple version of the recipe is stuffed with seasonal greens and surrounded by a lusciously creamy savoury custard. Add crispy, buttery pastry and you’ve got a winner of a bake, fit for a (literal) King.

You can make this recipe in a 20cm/8inch OR 23cm/9inch tin (ideally with a removable base to help you get the quiche out). 

I’ve included instructions for how to make the shortcrust pastry in case you want to try it, but to make things even easier, use a packet of ready-rolled store-bought pastry here, and then start the recipe at step 3.

Looking for mini versions? Here’s my recipe for mini coronation quiches, perfect as a bite-sized party snack.

If you’re looking for cup measurements, use the ‘Units’ section next to the ingredients list and click ‘US’. 


Ingredients

Units Scale

For the shortcrust pastry (if you’re making it) –

  • 250g plain flour
  • 125g butter, fridge cold and cubed
  • 1 teaspoon salt
  • 3 tablespoons milk

For the quiche filling –

  • 1 tablespoon olive oil
  • 2 spring onions (scallions), sliced
  • 2 tablespoons fresh mint leaves, chopped (or use tarragon, coriander, flat-leaf parsley or basil)
  • 1/2 cup edamame beans (or use broad beans or garden peas)
  • 4 garlic cloves, crushed
  • 180g (7 cups) spinach leaves
  • 1/2 cup whole milk (or use skimmed, semi-skimmed or your favourite plant-based milk)
  • 3/4 cups double (heavy) cream (use regular pouring cream if you’re in NZ/AU)
  • 2 eggs
  • Black pepper
  • 1/2 teaspoon salt
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated parmesan cheese
  • Butter, for greasing

Instructions

  1. Make the pastry (if you’re using storebought pastry, skip this step)You can do this in a food processor, or by hand. If you’re using a food processor. add 250g of plain flour and 1 teaspoon of salt into the bowl. Add 125g of cold, cubed butter and pulse until the mixture looks like rough breadcrumbs. With the motor running, drizzle in 3 tablespoons of milk or water, until you see the pastry starting to come together. If you’re making the pastry by hand, add 250g flour and 1 teaspoon of salt to a large mixing bowl and mix to combine them. Add the 125g of cold, cubed butter and use your fingers to press the butter into the flour. Continue in this way until the mixture looks like coarse breadcrumbs. While mixing with a wooden spoon or spatula, drizzle in 3 tablespoons of milk or water and continue mixing until the pastry starts to come together. Lay out a piece of clingfilm on a flat surface, and turn the pastry straight out onto it. Use your hands to bring it together into a rough ball, then wrap it tightly in the clingfilm, and pop it into the fridge for at least 30 minutes.
  2. Roll out the pastry. After the pastry has rested, lightly flour a flat surface and unwrap the pastry. Use a rolling pin to roll the pastry out into a circle, just larger than the tin you’re using. Don’t worry if it’s not perfect, you can patch it up as you go. 
  3. Press the pastry into your tin (start here if you’re using store-bought shortcrust pastry). Grease the base and sides of your tin with butter (or cooking spray). Lay the pastry on top of your tin, and use your hands to gently press it into the base and sides of your tin. If the pastry tears, use any scraps to patch them up. Place the tin in the fridge while you make the filling.
  4. Make the green filling. Add 1 tablespoon of olive oil to a frying pan or skillet, then add the sliced spring onions and 1/2 teaspoon of salt. Cook, stirring for 1 minute, then add the edamame beans, crushed garlic cloves and the mint leaves. Cook for another minute, then add the spinach. Stir for another 2 minutes, until the spinach has softened and reduced in size, then let it continue to cook for another couple of minutes, so all the water evaporates. Remove the pan from the heat. PRO TIP: It will look like a scarily large pile of spinach but it will wilt down and become much more manageable, I promise.  
  5. Blind bake the pastry. Heat your oven to 180C/340F fan. Press a piece of baking paper on top of the pastry in your tin, then cover the paper with uncooked rice, dried beans or baking beans to weigh it down. Transfer to the oven for 15 minutes, then remove the paper and weights and put back in the oven for another 5 minutes, then remove and set aside. 
  6. Assemble the quiche. Lower the heat of your oven to 160C/320F fan. Add the eggs to a large mixing bowl and whisk well. Add 1/2 cup of milk, 3/4 cup of cream, 1/2 teaspoon of salt and a very good grind of black pepper. Whisk again to combine well. Scatter half the grated cheese onto the base of your pastry shell. Spoon the spinach edamame mix on top, spreading it out so it’s covering the pastry evenly. Slowly pour the egg/milk/cream mix into the case, leaving 1/2cm of space at the top. Scatter the rest of the cheese all over the top.
  7. Bake the quiche. Transfer the quiche to the oven, and bake for 20 – 40 minutes, or until the pastry and the top of the quiche is golden, and the middle is just set (give it a little wobble to check!) The official recipe states 20 minutes of cooking time but mine did end up taking longer, so just check it and give it a little more time if it still looks a bit blonde. Remove from the oven, and let it cool for about 10 minutes before removing it from the tin. Serve hot, at room temperature, or cold. A dollop of sweet chilli jam on the side would be lovely too.

Notes

TIMING: I’ve based the timing on using storebought pastry (because that’s the most accessible and easiest way of doing it), and the official cooking time of the recipe. The quiche took longer to cook in my oven, but it will depend on the heat of your oven so I’d check it after 20 minutes as it might well be cooked and golden for you. 

PASTRY NOTES: The quantity of homemade shortcrust pastry in the recipe is enough to make two large quiches. I’d still recommend making this amount if you’re just making one, as it’s always good to have extra for patching up any holes, and if you’re using a slightly larger tin you’ll need the extra anyway. Plus, it’s a good opportunity to make mini coronation quiches. Leftover pastry can be wrapped in clingfilm and frozen for 6 months. You can make the pastry 5 days in advance and store it in the fridge until you’re ready to use it, and you can blind-bake the pastry crust 3 days in advance. Just let it cool, then store it in an airtight container at room temperature.

CRACKED CRUST? Don’t worry! If you see cracks in your crust after blind baking you can easily fix it. Mix 1 tablespoon of plain flour with 1 tablespoon of water, to make a paste. With your fingers, use the paste to patch up the cracks, then pop the pastry back into the oven for a few 2 minutes so it can set. Then you’re good to go!

INGREDIENT NOTES: I’ve switched up a couple of the ingredients from the official coronation quiche here, just because of accessibility. I’m using mint rather than tarragon which isn’t a common or widely used everyday herb, and I’ve replaced the lard in the pastry with more butter (if you’re making the pastry). I also added garlic, spring onions and parmesan for extra flavour, but you can of course leave those out if you like. 

SUBSTITUTIONS: The official recipe states it can be “adapted to suit different tastes and preferences”, and that’s very true here. Use the official tarragon in place of the mint, or use coriander (cilantro), basil or flat-leaf parsley. Use frozen broad beans (I’d pod them first though), or garden peas, or fresh broad beans if you can find them. You could mix up the cheese too – I’ve added parmesan into the mix, but gruyere, blue cheese, gouda, pecorino, feta or manchego would also be great. Adding more seasonal greens like asparagus, broccolini or wild garlic would also be wonderful, as would crispy bacon or chorizo.

STORAGE INSTRUCTIONS: You can make the quiche up to 3 days in advance of when you’d like to serve it, then store it covered in the fridge. Either serve it cold, at room temperature, or you can reheat it in the oven. To reheat, cover the quiche with foil and heat in your oven at 150C/300F fan for 30 minutes, until warmed through. You can also freeze the baked quiche – let it cool completely then cover with a few layers of tight clingfilm and pop it into the freezer. Defrost in the fridge overnight (or at room temperature), and then you can heat it for 20 minutes at 160C/320F.

  • Prep Time: 15
  • Cook Time: 40
  • Category: baking
  • Method: oven
  • Cuisine: british

Nutrition

  • Serving Size: 1 slice
  • Calories: 331
  • Sugar: 1.8g
  • Sodium: 458mg
  • Fat: 23.7g
  • Saturated Fat: 10.4g
  • Carbohydrates: 19.8g
  • Fiber: 2.1g
  • Protein: 11g
  • Cholesterol: 70mg

Keywords: quiche recipe, kings quiche recipe, spinach quiche, vegetarian quiche