Is anybody else underwhelmed?
I like my Quiche Lorraine made the classic way as opposed to what I used to make which was “Whatever mum has found in the salad /veggie drawer quiche”
One food writer recommends substituting watercress for the spinach (makes it soggy) and of course peeling the cooked broad beans, now that’s a boring job.
Oh (un)happy memories of church does where the paper plates gave way before you cut the bottom of the quiche!
No, it will be Coronation chicken for me, a glass or several of Prosecco or Cava (or Crémant now that Prosecco is cheap and common as chips) and maybe a cream tea in honour of the Duchy of Cornwall.
I think it sounds utterly disgusting and why use at least two ingredients that are out of season in early May?
Greyduster
Using hot smoked salmon takes the blandness out of it that you often get with salmon quiches. It’s adds another layer of flavour. Callistemon I line a nine inch flan case with shortcrust pastry and bake blind in the usual manner. Whisk three large eggs and make up to three quarters of a pint with half milk and half cream and sprinkle in quarter of a teaspoon of celery salt optional. Lightly steam the asparagus and keep some whole lengths for the top. Chop up the rest. Flake the salmon and put in the flan case with asparagus cut into small pieces. Pour over the egg mixture and a little finely chopped dill. Lay the whole pieces of asparagus on top in a spoke effect. Bake for thirty five minutes at 180C (160 fan) or until the top is set.
Just the job Greyduster. You have inspired me. Thank you.
Chardy
I've just realised broad beans aren't in season in early May, so I'll need to try tinned or frozen. Any recommendations?
None whatsoever 😁
I'd use asparagus instead!
Thank you Greyduster
I have put the thread on my watch list 🙂
Your quiche is by far a winner for me Greyduster Two of my favourite ingredients.
Thank you for the recipe.
We will be away on the date, booked about 18 months ago, so I will be letting the professionals do the cooking and just sitting down to enjoy whatever they produce 😁
Where on earth are we going to get fresh broadbeans from in May? Kenya?
Sounds yucky!
Why lard in the recipe? If following it implicitly, this rules out all vegetarians and vegans! I thought it a very odd choice for our inclusive country.
I am involved in a Coronation meal for our road with many different cultures many of whom would not be able to eat the dish which is supposed to be an emblem of the Coronation!
Yes, I know one can work round the lard but it is in the official recipe. Just plain odd!
Oooh I think it’s sounds delicious 😋
They’ve picked a veggie recipe with reasonably priced ingredients so it can be enjoyed by everyone. Of course everyone will adapt the recipe. I will probably add bacon and substitute red pepper for spinach but I’m pleased that Charles has chosen something most people could make and can afford.
Remember the trifle for the platinum jubilee? Loads of expensive ingredients and a real hassle to make.
Iwtwab12bow
Where on earth are we going to get fresh broadbeans from in May? Kenya?
What month are broad beans ready to harvest in the UK?
Harvesting can start as early as May and carry on until September.
Any picked after May are only fit for pig food imo!
The Coronation Quiche is most definitely not for me. I don't like tarragon or broad beans - and think it would be pretty difficult to get enough water out of the spinach to avoid making the filling pretty soggy.
Tattooedfidelma
Oooh I think it’s sounds delicious 😋
They’ve picked a veggie recipe with reasonably priced ingredients so it can be enjoyed by everyone. Of course everyone will adapt the recipe. I will probably add bacon and substitute red pepper for spinach but I’m pleased that Charles has chosen something most people could make and can afford.
Remember the trifle for the platinum jubilee? Loads of expensive ingredients and a real hassle to make.
Perhaps a "Niche Quiche"?!
I think I'd have to substitute for tarragon, spinach and broad beans, this quiche definitely has niche appeal!
Iwtwab12bow
Where on earth are we going to get fresh broadbeans from in May? Kenya?
Frozen are just as good.
I make a deep quiche with either chicken, asparagus and Gruyère cheese, or salmon, asparagus, pea and spring onion and both are delicious. Clodagh McKenna made her version of the Coronation quiche earlier on This Morning, along with the official one in a blind taste test…Clodagh’s won hands down. She put sautéed leeks, sunblushed tomatoes, garlic and basil in hers with just a little spinach and it looked delicious. It’s also got to be an all butter pastry for me…official recipe uses butter and lard. I think I will try Clodagh’s for a change on Coronation day. Recipes for both are on This Morning app or website.
It looks pretty dull. I make much better quiches and can particularly recommend flaked Arbroath smokie (we have an excellent fishmonger) as an ingredient.
I've just read the recipe and the pastry as well as being made with lard uses milk instead of very cold water!!!!!
One to give a miss.
When I first read the title I was wondering if this quiche had Coronation Chicken added to the eggs .
And it's given me an idea - why not make a quiche and omit the ham and cheese and add some Coronation chicken with perhaps a little cream and sautéed spring onions .
I'm thinking yum !
Yammy
I've just read the recipe and the pastry as well as being made with lard uses milk instead of very cold water!!!!!
One to give a miss.
My mum always made her pastry with a mix of butter and lard. Crisp and delicious. Can't stand slimy spinach though. .
The recipe is easily adaptable to feature any kind of pastry you prefer.
Candelle
Why lard in the recipe? If following it implicitly, this rules out all vegetarians and vegans! I thought it a very odd choice for our inclusive country.
I am involved in a Coronation meal for our road with many different cultures many of whom would not be able to eat the dish which is supposed to be an emblem of the Coronation!
Yes, I know one can work round the lard but it is in the official recipe. Just plain odd!
Not enticing for vegans anyway (even with a lard substitute) with butter, milk, cream and cheddar cheese
Chardy
Candelle
Why lard in the recipe? If following it implicitly, this rules out all vegetarians and vegans! I thought it a very odd choice for our inclusive country.
I am involved in a Coronation meal for our road with many different cultures many of whom would not be able to eat the dish which is supposed to be an emblem of the Coronation!
Yes, I know one can work round the lard but it is in the official recipe. Just plain odd!Not enticing for vegans anyway (even with a lard substitute) with butter, milk, cream and cheddar cheese
If you really wanted to make your own version, I'm sure you could substitute vegan alternatives...
Bland, bland, bland. Is this really the best that they can come up with? Coronation chicken has survived and continues to be a favourite 70 years after its introduction. I don't think the Coronation Quiche will be putting in many return appearances after the day. Eggs, spinach and cooked broad beans? Not exactly a memorable, signature taste, is it? Shows a distinct lack of culinary imagination.
Can't please everyone it seems especially on here!!
Such a shame they couldn't come up with an original dish, as Coronation Chicken was back in the day. Is this really the official offering?
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