The King's Coronation hasn't yet taken place, and so far the food to mark the occasion has been as divisive as the man himself. Coronation Quiche is the official signature dish to mark His Majesty's crowning; maybe because the end result looks like something you could balance on your head.
Initial reports of Coronation Quiche are that it's a bit on the bland side. After reading the ingredients, I could instantly feel the mushy, babyfoodesque texture of cooked egg and broad beans.
With the cooler months hitting Australia, I decided to give Coronation Quiche a go, but including some Autumnal veggies currently in season for much of the Commonwealth.
Take a gander at how it turned out...
The fresh herb also becomes dried because, seriously I couldn't find a fresh tarragon leaf on any supermarket shelf when I went shopping in a post-COVID world.
A hint of Vegemite in the pastry base is also a secret weapon in turning "quiche" into "hell-yeah-this-tastes-bloody-awesome!". If this is too ocker for you though, just add a bit of Dijon mustard instead.
The original recipe can be found on Charles' website: https://www.royal.uk/the-coronation-quiche
The top-notch recipe can be found below.
Pastry (doubled from the royal website because they apparently eat quiche cooked on a wafer)
- 250g plain flour
- Pinch of salt
- 100g cold butter, diced + 2 tablespoons butter extra
- 5 tablespoons milk
- 1/4 teaspoon vegemite (seriously, go with me on this) OR dijon mustard
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1/2 fennel bulb, diced
- 1 leek
- 1/2 tsp dried tarragon (the dried stuff is pretty good and always in stock at Woolies- unlike the fresh stuff)
- Salt and pepper
- 100g grated cheddar cheese,
- 180g cooked spinach, lightly chopped
- 60g edamame beans
To make the pastry:
- Sieve the flour and salt into a bowl; rub the 100g butter into the mixture using your finger tips until you get a breadcrumb texture. Rub in the Vegimite as well.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes
To assemble antipodean quiche:
- Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
- Line the tin with the pastry. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add either baking beans/ pie weights/ uncooked rice to keep the pastry down. Blind bake for 15 minutes. Remove the greaseproof paper and weights.
- Reduce the oven temperature to 160°C.
- While the pastry case is cooking, cut away the root and dark green leaves from the leeks and slice the remaining white part in half lengthwise. Run under cold water to remove dirt, then drain on paper towel. Slice the leek relatively thinly.
- In a pot, melt the 2 tablespoons of butter an add in sliced leek and chopped fennel. Cook on a medium heat until they begin to go translucent, about 4 minutes.
- Beat together the milk, cream, eggs, dried tarragon and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach, beans, leek and fennel, then pour over the liquid mixture.
- Sprinkle over the remaining cheese. Place into the oven and bake for 25-30 minutes until set and lightly golden.
- Serve with your favourite mass-produced Aussie larger. Cheers.