Better late than never. Yes, I am late in the game. Here we have one of the most discussed and re-cooked dishes of last spring. The Coronation Quiche was served by the kitchen of Buckingham Palace to the guests of the Coronation by King Charles III in London.
I should point out that in contrast to the original recipe, I doubled the amount of ingredients, as I have a big Quiche form (28cm/11inch) and I love to eat some slices the next day. I also used no lard for the dough, as I have access to high-quality butter. Also I used no milk for the filling, instead more heavy cream. Also the oven temperatur was a bit too low for my taste and you will never get a little browning on top, so in the last 10min I changed from 160 C to 200-220 C or 400 F.
Anyway, this Quiche is quite delicious and I will definitely re-cook it next spring. In spring I will use fresh spinach, instead of frozen spinach. Doń´t miss the fresh taraggon, as it is the extra kick or the cherry on the cake.
Ingredients
dough:
250g sieved flour
150g frozen butter, grated (1-2h freezer)
pinch salt
dash cold water
filling:
300g cheddar cheese, grated (me:200g cheddar+100g Gruyere)
500g frozen spinach
200g frozen fava beans
3 eggs
250g heavy cream (32%)
1 tbsp chopped tarragon
salt&pepper
Preparation
- Combine sieved flour with grated frozen butter and salt. Knead it by hand or use a Kenwood/Kitchen Aid/Ankersum etc. for the dough. After 2-3min add cold water. When you have a ball it is finished, it does not nead much time. It´s not a pizza or bread dough!
- Wrapp in clingfilm and put in the fridge for 1-2h or even 3h. Sometimes I put the dough in the fridge overnight, no problem.
- Blanche the broad/fava beans for 3-4min in salty water. Then put them in ice water or use cold water from your kitichen sink. Remove the skin from the beans.
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Blanche the frozen spinach for 5-10min in salty water. Sieve it and let it rest for 5-10min. After 5-10min squeeze all the water from the spinach by hand. Chopp the spinach.
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Roll out the dough and put in a Quiche form. Put the form with the dough in the fridge for 30min
- Whisk eggs, heavy cream and chopped tarragon by hand or by machine. Add black pepper and a little bit salt.
- Remove the Quiche form from the fridge and add some holes in the bottom of the dough with a fork. Add baking paper and add dry beans for blindbaking. Put in the pre-heated oven for 15min by 190C or 400 F.
- After 15min remove the paper and beans and put the Quiche form for another 5min in the oven.
- Remove it from the oven after 5min and add 3/4 of the grated cheese on the bottom of the dough.
- Add chopped spinach
- Fava beans on top
- Now add the whisked egg-cream-mix carefully
- Finally rest of the cheese
- Cook for 25-30min in the oven by 160 C or 320 F. After 15-20min heat the oven to 200-220 C or 400 F, so that you have some kind of browning on top.
- Remove from the oven and serve hot, lukewarm or re-heat some slices the next day. Also cold is in option in summer. ENJOY
