Coronation quiche may be highly controversial
(we'll tell you why later), but it's also very tasty. We'll show you every step on how to
make this delicious quiche. The ingredients list is in the video description. The crust for
this quiche is called shortcrust. This means it uses equal amounts of lard and butter. You can
buy the dough, but it's cheaper to make it. Sift the flour and salt into a large
bowl. You can use a strainer or a sifter. Add unsalted cold butter and lard and press with
the tips of your fingers to incorporate the flour into the lard and butter. If you don't eat lard,
just substitute it with butter. Once it starts to become Incorporated, rub back and forth with your
hands. The mixture will become grainy, like this. Then add half of the cold milk and mix
some more with your hands, like this. Add the rest of the milk and keep kneading
gently until incorporated. Don't overdo it, this will only take about a minute. Transfer
the dough onto a piece of plastic wrap. Flatten it a little and wrap it tightly. We
wrap it this way rather than just covering it because this method minimizes contact with
the air. Refrigerate for at least 35 minutes. You can leave it for a few days ,and
it's also fine to freeze it for later. When you're ready to use the dough, take it out
and sprinkle flour on both sides. Don't throw away the plastic wrap, you'll need it again soon.
Gently roll out the dough, forming a circle. If the dough splits, overlap It and roll again.
It's a bit tricky, but you'll get it eventually. The rough circle should be about an inch and
a half bigger than your tin .You can check this by placing your tin in the centre. Fold
carefully in half and then in half again. Our flan tin was slightly larger than the one listed
in Mark Flanagan's recipe, so our crust was a bit thinner. But this ended up being just fine. Place
in the tin with the point in the centre. Gently unfold. Fit the dough over the sides of the tin
taking bits that hang down to fill in any gaps. We had enough dough, but it was thinner. Press holes into the crust with a fork to prevent
bubbles from forming. Cover with the plastic and refrigerate for at least 30 minutes. You can
also do this a day or two before you add the filling and cook your quiche. Preheat the
oven and take the quiche out of the fridge. Now it's time to make a paper airplane.
No, just kidding. Take out a piece of parchment paper and fold in half, then
in half again, then into triangles. Place the point in the centre. Cut off an inch
past the tin. Now you have a round covering for the quiche. crumple up the paper. This makes it
easier to fit into the tin. Now add some dried beans or rice to use as a weight while you
bake the dough. This is called blind baking. The original recipe says to bake for 15 minutes, but we strongly recommend baking for 10, then
taking it out. Save the beans for the next time you make a crust. There's a step missing in the
recipe. At this point you should brush the egg with egg wash and bake for an additional five
minutes. We didn't do this, but we should have. Grate 100 grams of cheddar. We recommend using
a sharp cheddar. If you find this video helpful, please show your appreciation with a
thumbs up. It helps us keep making videos. To cook the spinach, add half a tablespoon
of olive oil to a pan on medium heat with salt and stir until the spinach is soft. Place into a strainer and let cool. Once cool,
press and squeeze to remove as much water as possible. This step is important to avoid
ending up with a soggy quiche. If you're using frozen spinach you also need to include this
step. Roughly chop the spinach and set aside. Pour in the broad beans we call them fava beans. Add a teaspoon of salt to a pot
with water and bring to a boil. Carefully add the beans and
cook for a minute and a half. Plunge into an ice bath. Let the beans cool
for five minutes then take out of the ice. You need to remove the skins.
The peels are too tough to eat. Pinch and gently press the bean out one
side. This is easy, but takes a little time. Set aside Remove the tarragon leaves from the stems. Fresh tarragon gives much more flavour than dried
tarragon. Finely chop the leaves and set aside. In a large bowl, add the milk,
cream, eggs, tarragon, and a generous pinch of salt pepper and whisk well. Set aside. Spread out half of the cheese, then all of the spinach, followed by all of the broad beans. Gently pour
over the liquid and add the remaining cheese. Oh no, our quiche is leaking! This leak happened
because of the missing step in the recipe. Be sure you brush on the egg to avoid this from occurring.
But if it does, don't worry, just slide a metal baking sheet underneath the quiche. Take out
the quiche and gently tap the top to test if the centre is done. If it's firm, it's done. We needed
to put ours back in for an extra five minutes. Now the quiche is perfectly cooked. The cheese
is nicely browned. Let the quiche rest for at least 20 minutes. If you want to make it look
pretty, trim off the crust around the sides. Then separate the quiche from the walls of
the tin. Here's a trick for removing it. Turn a bowl upside down and place the tin on top. Press around the bottom to loosen, then pull
the outside down. The bottom is still there. To remove, insert a spatula or knife
to separate the quiche from the tin. Lift carefully and place on a plate or board and
slide the quiche off. What a thing of beauty! Quiches go very well with riesling
wine. As you can see we imbibed while making our video. Pour out a glass and
congratulate yourself on a job well done. For those of you who don't know, here's
why quiche was such a controversial choice for the signature coronation dish. "But
why do you think it's so controversial?" "The real controversy is that at the moment
you've got a massive, you've got a massive egg shortage in Britain, there are no eggs in
the supermarkets." Despite the controversy, the truth is, Coronation Quiche is delicious.
We ate this entire quiche ourselves in one go. I've got to say, because the broad beans
confused me at first, but it's really yummy. If you'd liked this Coronation Quiche
video, you might enjoy these too.
