Buckingham Palace posted this recipe for Coronation quiche a few days ago, so I was excited to make it! I can’t wait for the Royal celebration. This will be one of the dishes served at the luncheon. But, I have to say I was reluctant to try it with the broad beans (fava beans), but I was game. I’ve tweaked the recipe a bit. But I LOVE the change!
Just like the Coronation chicken salad that was served at Queen Elizabeth’s Coronation in 1953, this recipe will be the cornerstone for the luncheon. So it you’re planning a Coronation party, brunch, street party, Mother’s Day or Afternoon tea this Coronation quiche would be the perfect addition.
What does Coronation quiche taste like?
I’m really made the change to substitute the fava beans for leeks. After I published this post, I saw several not very flattering articles about how odd the fava beans were. My version includes the flaky, buttery crust, the same filling of spinach and tarragon as well as English cheddar cheese. However, the substitution of the leeks for the fava beans marries so well with the spinach and tarragon. The result was delicious! Dare I say it was even better the second day?
Adaptations for the American kitchen
I’ve adapted this recipe for the Coronation quiche from the recipe on the Buckingham Palace website. I’ve done all the work of converting grams to ounces and cups, as well as the oven temperatures. If you’d like the version from the Palace, here’s their recipe for the quiche.
What are broad beans?
Broad beans are what we what we call fava beans in the US. I couldn’t find fresh fava beans in any of my local grocery stores. The canned fava beans were not appealing, so I substituted sautéed leeks. Here’s my post on how clean a leek if you’d like to make this substitution.
Not only do I think they look and (I imagine), taste better, they are also a nod to King Charles’ former title of “Prince of Wales”. The leek is one of the national symbols of Wales.
I’ve also substituted all butter for the lard, which makes this recipe vegetarian. The original recipe uses 1/2 lard and 1/2 butter. If you can find fresh fava beans, and wish to make the original recipe, substitute the leeks for 2 ounces of cooked broad beans. I also modified the amounts of the pastry to fit a 9″ tart pan.
Make ahead tips
- To prepare the crust ahead of time, blind bake the pie crust and wrap well.
- Cook and chop the spinach, and sauté the leeks. Store in containers and refrigerate until ready to bake.
- The spinach quiche can also be make ahead and frozen. Prepare quiche up to baking. It can even be fully cooked then frozen. For either step, wrap well in plastic and then aluminum foil for up to 3 months. Defrost before baking.
- You can also use a store-bought pastry crust if you wish.
What’s in a Coronation quiche?
Homemade pie Crust
- fresh spinach
- small leek
- heavy cream
- whole milk
- English cheddar cheese
- fresh tarragon
- kosher salt and pepper.
How to make Coronation spinach quiche
Use an 9″ pie pan, tart or quiche dish, Prepare the crust. In a food processor, pulse the flour and salt to blend. Add the diced butter and pulse until it resembles coarse crumbs. Add the milk a little slowly until it comes together into a dough. Flatten into a disk and cover with plastic wrap. Chill in the refrigerator for 30-45 minutes.
Lightly flour a cutting board and roll the pastry into a circle slightly larger than the pie dish or tart tin about 1/4″ thick. Chill another 30 minutes. Preheat oven to 375 degrees F. I like this French rolling pin.
Line baking dish with parchment and top with beans or pie weights. Blind bake pastry for 15 minutes. Blind baking helps prevent a soggy or under-baked crust.
While crust is baking, prepare the filling. Sauté the leeks in butter until softened and translucent. Remove with a slotted spoon. This is what 7 ounces of raw spinach looks like.
Blanch spinach in boiling salted water for 2 minutes. Squeeze any excess moisture from spinach and chop. Toss chopped spinach with leeks and tarragon.
Beat the milk, cream, eggs, salt and pepper together. Shred the cheddar cheese, divide in half.
Sprinkle half the shredded cheese over the crust.
Top with leeks and spinach tarragon mixture.
Pour egg mixture over filling. Top with remaining shredded cheese.
Place quiche on a baking sheet and bake 20-25 minutes or until lightly golden. Serve warm or room temperature. Wrap leftover quiche and refrigerate.
What to serve with Coronation quiche.
- 1 9" pie or quiche pan
- 4 ounces whole milk
- 6 ounces heavy cream
- 2 large eggs
- 1 Tablespoons fresh tarragon chopped, divided
- 5 ounces English cheddar cheese grated
- 7 ounces fresh spinach cooked, chopped
- 1 small leek trimmed, washed and sliced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- In a food processor fitted with a blade, pulse flour and salt to mix.
- Add butter and pulse until the flour mixture resembles coarse sand. Slowly add milk and pulse just until dough comes together. Form into a ball. Flatten into a disk, and wrap in plastic. (At this point, you can chill 30-45 minutes.)
- Roll out dough on a lightly floured board into a circle slightly larger than tart tin. Fit pastry dough into tart tin, patching any cracks or tears to prevent leakage. Wrap and chill an additional 30 minutes in the refrigerator. (If you want to make ahead, you can also refrigerate or freeze at this point.)
- Preheat oven to 375 degrees Fahrenheit. Cover tart bottom with parchment paper and fill with baking beans. Blind bake for 15 minutes. While crust is chilling, prepare filling.
- Reduce oven to 325 degrees Fahrenheit. Fill a large pot with salted water. Blanch spinach in batches, for 2 minutes. Transfer spinach to bowl of ice water to stop it from cooking, and to preserve bright green color. Drain well, squeezing out excess water, then chop spinach. Set aside.
- Clean and slice leek. Heat olive oil and butter in a medium skillet and saute leeks until soft and translucent, about 3 minutes. Set aside.
- Chop Tablespoon tarragon and divide. Mix 1/2 Tablespoon tarragon with spinach. Shred cheddar cheese.
- Beat eggs, milk, cream, salt, pepper until well blended. Add remaining 1/2 Tablespoon tarragon.
- Cover bottom on tart with half of the shredded cheddar. Scatter the spinach/tarragon mixture and sliced, cooked leeks. Pour custard over mixture. Place tart on a baking sheet. Bake 25 to 30 minutes or until quiche is set and slightly golden brown.
- Serve quiche warm or room temperature.
- Cooking time is for pre-chilled or pre-made crust.
- Store-bought crust can be used.
- The original recipe calls for 2 ounces cooked broad or fava beans.
Omit the leeks and substitute the fava beans, scattering the fava beans over the top of the spinach.
- Pastry dough can be made ahead of time and chilled until ready to use.