Green and Jenks Coronation Quiche

Coronation Quiche Recipe

We've taken the recipe and made some subtle enhancements using top quality ingredients available to purchase in Green and Jenks deli. 

You can by our Quiche Kits so you have everything you need to make your Coronation party run smoothly. 

This classic recipe is a deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans (as it's not broad bean season just yet, alternatives could be frozen peas, courgettes or Wye Valley Asparagus) and fresh Tarragon or Thyme or Wild Garlic which is in season. 

Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch!

x1 20cm Flan Tin.    Serves 6


  • 125g plain flour (Wessex Mill)
  • Pinch of salt
  • 25g cold butter, diced (Sirgar Welsh salted butter)
  • 25g lard
  • 2 tablespoons milk (Daisybank Organic Milk)
  • Or 1 x 250g block of ready-made shortcrust pastry
  • 125ml milk (Daisybank Dairy Organic Milk)
  • 175ml double cream
  • 2 medium eggs ( Cacklebean eggs with natural orange yolks)
  • 1 tablespoon chopped fresh tarragon, 
  • Salt and pepper
  • 100g grated cheddar cheese, (Welsh Hafod Cheddar)
  • 180g cooked spinach, lightly chopped
  • 60g cooked broad beans or soya beans (Alternative add Wye Valley Asparagus)


  1. To make the pastry…
    1. Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
    2. Add the milk a little at a time and bring the ingredients together into a dough.
    3. Cover and allow to rest in the fridge for 30-45 minutes
  2. 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.
  3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
  4. Preheat the oven to 190°C.
  5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
  6. Reduce the oven temperature to 160°C.
  7. Beat together the milk, cream, eggs, herbs and seasoning.
  8. Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
  9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
  10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.