A wee tip or two from a chef. When using cooked spinach let it cool and then squeeze all the water out of it otherwise it is very liquid and dilutes your mixture. 1ml of milk weighs 1g so zero your scales and add the liquid to your ingredients. It’s more accurate and cuts down on washing up. Chop tarragon and mix with butter, then when roasting chicken lift the skin on the chicken breast with your finger and put the tarragon butter under the skin. Then roast your chicken and it keeps it moist and adds flavour. Keep up the cooking vids.
My grand-mother used to make what she called bacon and egg pie. It also contained cheese. It would be called a flan these days. It certainly was very tasty when i was a child.
Alanna putting in milk "that's too much, but it's good enough" Alanna takes out quiche: "it looks so wet to me"! Great video, Alanna! "Don't point with knives" - someone should have told Penny Mordaunt.
I'm vegan but even I don't like broad beans that much (maybe wizzed up in a food pro as part of a veggie pate). My nemesis (as a child) was butter beans - I always gave my Mum or Gran my best "eww!" face when presented with them!
Life is definitely too short for making your own pastry! Love your blast-furnace proof oven-gloves btw. The end product looked really impressive, bet it was even better after cooling in the fridge. Super video Alanna 😀.
A 23cm flan ring/tin is usually the right size for the pre-rolled pastry sheets. Leaving a bit of excess around the edges allows for some shrinkage and it doesn't brown the edges too much - trim at the end if being scored on 😁 Not a quiche person myself, but the end result looked ok. 5 out of 7 Mounted Canadians
Another great video from the most beautiful Canadian ever!! One tip would be to wring out the spinach once it is cooked to get rid of the excess moisture. This may be why the filling was a bit soggy.
I’ve been watching your channel for years. I feel I overlooked your comedy skills. You are a comedic genius. Maybe it’s the cooking that brings it out. I need to go find your Bakewell video clearly.
Hey Alanna, you did good for your first attempt, it looked nice 😁. Did you know Tesco and other supermarkets sell ready-made pastry flan bases in a round foil tray ? You can get them in a sweet or savoury variety to just fill and bake or freeze. We used to make our own Cheesecake, Flans, Bakewell Tart, Quiche, and many other items in them for our family parties. I think you'll find them tucked away on the aisle with the bakery ingredients and fancy sprinkle toppings.
I too am chuffed👏. Looked lovely. An awesome job Napster (and much better than my pre bought quorn lattices I ballsed up in the oven yesterday😔). From watching Master Chef, I think it was the moisture from the spinach that made it so wet. You have to drain or press the water out of it after cooking, and before adding to a dish. Many a chef has had waterlogged results because of it😉... Don't point with knives 😁.... 💯
Well done. Master chef to be sure. Had me smiling all the way through. I love broad beans but I'm with you on anything aniseed-y. Who came up with this recipe? Weird!
Your videos are so much fun! I’ve never had occasion to use tarragon (I’m not exactly adventurous when cooking although I do make a mean Sunday roast with all the trimmings). Spinach I can take or leave (mostly leave). And there’s simply no excuse at all for broad beans… 🤢
Sitting here, suffering from a severe chest infection, with Drs unspoken ruling of “don’t watch anything that will make you laugh, as you will cough and splutter and will get breathless again…” Oh dear ‘coughing’ ‘panting’ ‘choking’….now wheezing like an old cart horse.. But Alanna, you have really cheered me up 😘 And the advice about “not pointing with knives” - I’ve never done that before! But now I WANT to! 👍🏻😁 Thank you for a good laugh - my contribution to “Coro food” all came from M&S - like your tarragon did! The savoury sausage roll with a pastry crown on the top is ready to be eaten - because I have been so poorly, and not able to eat a thing, I FORBAD the famo from scoffing it until I was getting better, so hopefully my Coronation feast will happen soon. Much love xxx
Miss Naps in the kitchen making Coronation Quiche , the perfect recipe for a You Tube video. When it comes time for William to be King may I suggest The Butler offers the Royals a recipe for a Butlers Coronation Pizza, it would be a hit. 🍕👑😊
1. Yes, I watched the coronation, while eating coronation chicken, followed by a scone with cream & jam 👌 2. Yes, I like spinach. Eating quite a bit of it at the moment - it's the season for spinach! 3. I've made quiche from scratch before and didn't have any trouble with it being too wet. I wonder if the spinach caused you that problem. Might've been worth squeezing as much liquid from the cooked spinach as possible before adding it to the filling. 4. I also prefer quiche cold, from the fridge. Quiche Lorraine is up there, but I actually prefer a broccoli quiche. Maybe for nostalgic reasons 😂 5. Good job for ultimately making something that looked really quite tasty! 👍
Well done ! I'd happily neck some of that with a few slices of ham. As you said, it'd likely be nicer chilled, as I recommended with the bread and butter pud recipe I sent you a couple of days ago.
Looking at other quiche recipes it seems that the Coronation Quiche has either the wrong temperature or the wrong amount of cooking time. One non-coronation recipe I found says to cook the quiche at 160 C for 40 to 45 minutes, while other recipes called for baking for 20-25 minutes with a range of temps from 180 C to 200 C
Good try to cooking the King Charles favourite food Quiche and please keep practicing create Quiches for yourself. I would like to see you make progress with your skill and maybe I will experience this 😋 food 😊
Great stuff Alanna 💯 I despise aniseed too ...and agree with you about Quiche Lorraine I'm no expert, having never cooked one but I guess the sloopyness was from the large amount of milk and cream - I would have just used more eggs
🤣that's the first time i've heard you say that canadian word {eh} in a video when you were cutting the spinach 😁i don't know why you doubt you're skill's when baking this one looked good but i have to say the bakewell tartyou did is more my cup of tea get it cup of tea 😂great video again keep them up 😁😁
I love spinach, think it dates back to watching lots of Popeye cartoons as a kid. I always follow the recipes first time round and it is always a complete disaster. After that it's a case of throw in some of that, few handfulls of this, stir it all up, cook it till it looks right then add an extra 10% just in case. An alternative to spinach is young nettle leaves. Just a few moments heat takes all the sting out of them and they are lovely.
Not forgetting to put on gloves to pick them unless one has Asbestos/Iron hands. The oven temps were wrong in that recipe, should have been 180 for the bake and 190 for the blind (hot if using an Aga or other solid fuel range, left to middle of red sector). Typo?
With the spinach you want to wring it out to get the excess water out after you've wilted it. I'd probably bake until I could just see the first signs of gentle browning on the top.
It's most likely water from the spinach. It's a good idea to squeeze out some of the water after you have cooked it. I just use my hands. It looked great - I think a slightly moist (sorry) quiche is a good sign that it's home-made. Cheffy tip - If you crunch up the paper into a ball, and then unfurl it, it fits into the edges of the pastry better. Although, it worked fine anyway.
This is the first video I’ve watched where I thought I’m worried for Alanna’s mental health. Not because of the making of the Quiche that looks uncooked but because of the amount of alcohol there appears to be on the Kitchen floor.😊
I made one of these to scoff during the Coronation TV binge watch. It tasted way more interesting than I thought it would. My problem was the pastry stuck to the bottom of the tin, so I had to carve it off, and the dlices then had no structure. I also over filled it so mine leaked too! I ended up cooking it for quite a bit longer than the recipe said. I am making a new one to use up the remaining ingredients this week. I think you added far too much milk........But Bravo! It was a functional edible quiche!!!!
Excellent work, looks great to me! I like broad beans and tarragon, so think I would enjoy. Was a bit worried though that you would hate it due to the aniseed flavour, having watched earlier videos. I think the flavour mellows when it's cooked.
Alanna you should do more cookery videos, they are very entertaining. Measurements are extremely important, if you guesstimate, then your results will be very inconsistent. Life’s too short to make pastry! This looks like a legitimate food item! Lol
Hi Alanna, thanks for another excellent video. How many times in this video have you said Quiche...hmm...I think I will have t get back to you on that one. Counted about five times so far. I do like spinach, though I just had to use spell check to see how to spell it correctly!!! LOL. You had a leaky Quiche, my brother-in-law managed to make exploding toffee!! So, it could have been far worse. Well done and congratulations on your effort. Now all you need to do is invite King Charles over for dinner!! Don't worry, the king will love it!!! Anyway, wishing you the very best. Rob in Melbourne Australia.
Yep sounds like the wet spinach was the culprit. Oh, and when you asked ‘When the recipe asks for 180g cooked spinach, is that before or after cooking’… well I think the answer’s in your question (hint: 7th word). Well done it looked damn good! 👍✅😎❤️
I'm chuffed your chuffed. I believe most chefs buy their puff pastry so you could too, so no big deal. Is puff pastry the same as what you used, cant be arsed to check what you used. My Irish sister in law was of the bung it in and hope for the best, for example when making apple pie, it was always perfect.
Yes, I watched the Coronation - I had friends taking part in it! Speaking of which, a friend of mine made one of these for a watch party he was throwing at his home. He decided to swap the spinach for bacon and the tarragon for rosemary.... I wonder if that made it a Coronation Quiche Lorraine?! The problem with spinach is that it releases a lot of water, so using it in a quiche invites sogginess. It needs a good squeeze before adding to the quiche mixture. Ovens can vary too, so it's absolutely fine to tweak the cooking time and judge 'done-ness' by sight. Will it catch on the way Coronation Chicken did? At least you had a successful go at it, and that does inspire confidence!
Baking times are often off in my experience. I'm not sure if it's variation in the oven temperature or liquid content of the food or what exactly. But yeah, never take it out if it jiggles like that!
I'm a bit late to the party, but yes, I watched the coronation with the family and we made the coronation quiche and it went down very well. (Except that my sister was in charge of the pastry and she got some godawful gluten free stuff that fell apart as soon as you looked at it.) It was pretty wet though, so I think that's inherent in the recipe and not a problem with the way you made it.
Hi Alanna,you made the effort,that is the main thing..but given the ingredients i would have stuck with soft boiled eggs with soldiers..YUM.cheers Roly 🇬🇧.
When you first took it out of the oven it didn't look cooked, the top had no colour and when you took the tin off your pastry looks undercooked as well, your oven temperature needs checking as although you may have set it at a certain temperature it may be running cooler than that, different ovens can vary greatly as to the actual temperature they run at even though they are all set at say 180 C.
That looked pretty good! A friend at work also made it, and it was tasty! Did you squeeze all the water out of the spinach first? That could be why it was more 'liquidy' than you thought. Also, I know it's a faff, but peel broad beans first! The outer skins are horrible.
I am yelling at you put the quiche on a baking tray and pop it back in to the oven but you aren't listening! LOL Yes I watched the coronation, we even thought about making a quiche but we settled for takeaway Chinese combination omelette, YUM!
I love your attitude to cooking. Just go with it. (I have to say that I have a friend who tried it and said she found it too bland.) I should not be allowed in a kitchen, even my own, so I shall not be attempting it.
Hi there Unsolicited helpful hint you will never use: 🥳 Crumple up your parchment paper like an old paper bag and it will lay better in your pan. Just saying
Always love an Alana cooking video 😊 … move over Galloping Gourmet (showing me age!) Although I suspect taste test videos and 'Alana gets squiffy' videos are a lot less stress!
Great video as always Alanna. First off, I am so glad that you tied your hair back. I can't stand seeing these cooking shows where people have their hair hanging over the food. The hairy bikers are a fine example of that 🤢 I really don't enjoy cooking, all that faffing about. A stir fry is the only thing I cook, quick and easy!! I did laugh out loud when your quiche came out the oven the first time and was still runny 😂 but good on you Alanna for giving it a go, and the end result looked pretty good, way better than what I could do 👍
The problem with canned broad beans is that the best part where most of the flavour is, has been thrown away. Broad beans have a wrinkled loose fitting spotty purple skin on them, and that has the flavour which distinguishes them from other beans. I am currently looking to find some broad beans in their pods so that I can once again taste that flavour I remember from my childhood when we used to grow our own.
Victoria Sponge? Yes! Coronation Chicken? Hell yeah! Spinach, broad bean and tarragon quiche? Wait, what..?! Every time it's mentioned, it sounds like it's gonna taste as dull and uninteresting as eating polystyrene chunks... But at least you've made making it entertaining, Alanna!! Good job... 👍
I'm going to make my own version, Coronation Quiche Lorraine. A good effort, though. I'm no expert, but I could tell it was underdone when it started wobbling.
Wow, I am impressed that you were so “chuffed”!
"I think we can all agree on food." Truer words have never been spoken! 😂
🙏
You have the most contagious smile, don't lose it
A wee tip or two from a chef. When using cooked spinach let it cool and then squeeze all the water out of it otherwise it is very liquid and dilutes your mixture. 1ml of milk weighs 1g so zero your scales and add the liquid to your ingredients. It’s more accurate and cuts down on washing up.
Chop tarragon and mix with butter, then when roasting chicken lift the skin on the chicken breast with your finger and put the tarragon butter under the skin. Then roast your chicken and it keeps it moist and adds flavour.
Keep up the cooking vids.
I think that you diagnosed the problem. Maybe you ought go into the cookbook writing business
My grand-mother used to make what she called bacon and egg pie. It also contained cheese. It would be called a flan these days. It certainly was very tasty when i was a child.
Taylors of Darlington still sell bacon and egg pies. I think they taste better than today's many quiches.
👑 I got up in the wee hours of the morning (7 hours behind) to watch the coronation. Worth it!
I think "don't point with knives" needs to be Alanna's new catchphrase 🤣
😂
Its very annoying
Aggressive gesture..
Alanna putting in milk "that's too much, but it's good enough"
Alanna takes out quiche: "it looks so wet to me"!
Great video, Alanna! "Don't point with knives" - someone should have told Penny Mordaunt.
...told Penny Mordaunt... where to stick it! 😉
Love it. In your defence, broad beans have two looks, sad and bereft, so for a first attempt spot on!
😂
I'm vegan but even I don't like broad beans that much (maybe wizzed up in a food pro as part of a veggie pate). My nemesis (as a child) was butter beans - I always gave my Mum or Gran my best "eww!" face when presented with them!
@@joannecunliffe8067 My adult version of that, is lychee. It's edible, in much the same way paper is.
@@englandcalling9721 Love it! 🤣🤣🤣
Life is definitely too short for making your own pastry! Love your blast-furnace proof oven-gloves btw. The end product looked really impressive, bet it was even better after cooling in the fridge. Super video Alanna 😀.
Cheers Stuart!
A 23cm flan ring/tin is usually the right size for the pre-rolled pastry sheets. Leaving a bit of excess around the edges allows for some shrinkage and it doesn't brown the edges too much - trim at the end if being scored on 😁
Not a quiche person myself, but the end result looked ok. 5 out of 7 Mounted Canadians
More cooking videos please, this was very funny, one of your best. And don't point with knives!
Thanks so much!
Never interrupt a chef when they're busy, have you never seen Gordon Ramsay ! At least Alanna isn't one in the Fanny Cradock cookery style .🤣
I loved the loud ''thunk'' as it hit the table!!!
Another great video from the most beautiful Canadian ever!!
One tip would be to wring out the spinach once it is cooked to get rid of the excess moisture. This may be why the filling was a bit soggy.
I’ve been watching your channel for years. I feel I overlooked your comedy skills. You are a comedic genius. Maybe it’s the cooking that brings it out. I need to go find your Bakewell video clearly.
Great video! I hope you’re feeling a bit better!
I love the pile of beers and wine in the background, ready to use so there is no delay - lol
🤣🤣🤣🤣 measurement blind🤣🤣🤣🤣 happiest boyfriend in the UK!
Felt like a throwback video, Keep up with the food/drink/cooking videos Alanna
Thanks so much! ☺️
Gotta love the Fanny 'Canadian' Craddock episodes. keep em coming :)
“I’m chuffed!” Such a good Canadian phrase, hahaha 🤣
Uh. Not Canadian. Defintely British. Or maybe that was the point you were making
Yes, that was the idea hence the hahaha 😝
I always use my scales to measure liquid saves on all those measuring jugs and more accurate.
Hey Alanna, you did good for your first attempt, it looked nice 😁. Did you know Tesco and other supermarkets sell ready-made pastry flan bases in a round foil tray ? You can get them in a sweet or savoury variety to just fill and bake or freeze. We used to make our own Cheesecake, Flans, Bakewell Tart, Quiche, and many other items in them for our family parties. I think you'll find them tucked away on the aisle with the bakery ingredients and fancy sprinkle toppings.
I do love a quiche but have never made one. You’ve inspired me to give it a go 😅 Brilliant vid, Alanna! I’d eat that quiche 🤷♂️
Ahh thanks!! Good luck with your quiche!
The best part is watching you try it, and seeing your facial expression.
Love your videos, thank you.
Thanks so much for watching!
I too am chuffed👏. Looked lovely. An awesome job Napster (and much better than my pre bought quorn lattices I ballsed up in the oven yesterday😔). From watching Master Chef, I think it was the moisture from the spinach that made it so wet. You have to drain or press the water out of it after cooking, and before adding to a dish. Many a chef has had waterlogged results because of it😉... Don't point with knives 😁.... 💯
Well done. Master chef to be sure. Had me smiling all the way through. I love broad beans but I'm with you on anything aniseed-y. Who came up with this recipe? Weird!
Your videos are so much fun!
I’ve never had occasion to use tarragon (I’m not exactly adventurous when cooking although I do make a mean Sunday roast with all the trimmings). Spinach I can take or leave (mostly leave).
And there’s simply no excuse at all for broad beans… 🤢
Sitting here, suffering from a severe chest infection, with Drs unspoken ruling of “don’t watch anything that will make you laugh, as you will cough and splutter and will get breathless again…”
Oh dear ‘coughing’ ‘panting’ ‘choking’….now wheezing like an old cart horse..
But Alanna, you have really cheered me up 😘
And the advice about “not pointing with knives” - I’ve never done that before! But now I WANT to! 👍🏻😁
Thank you for a good laugh - my contribution to “Coro food” all came from M&S - like your tarragon did! The savoury sausage roll with a pastry crown on the top is ready to be eaten - because I have been so poorly, and not able to eat a thing, I FORBAD the famo from scoffing it until I was getting better, so hopefully my Coronation feast will happen soon.
Much love xxx
Miss Naps in the kitchen making Coronation Quiche , the perfect recipe for a You Tube video. When it comes time for William to be King may I suggest The Butler offers the Royals a recipe for a Butlers Coronation Pizza, it would be a hit. 🍕👑😊
😂 thank you!
Always so Funny....... A true delight to watch..... :-)) xxx
Great to see you back in the kitchen, you are a natural!
Why were you wearing welders gloves?
❤😂
Well done Alana, I'd even try that! 👍🤣🤣
Not sure masterchef will be on the phone but it was entertaining and edible . That's all you need.
Way more entertaining than any current cooking program.
🙏
1. Yes, I watched the coronation, while eating coronation chicken, followed by a scone with cream & jam 👌
2. Yes, I like spinach. Eating quite a bit of it at the moment - it's the season for spinach!
3. I've made quiche from scratch before and didn't have any trouble with it being too wet. I wonder if the spinach caused you that problem. Might've been worth squeezing as much liquid from the cooked spinach as possible before adding it to the filling.
4. I also prefer quiche cold, from the fridge. Quiche Lorraine is up there, but I actually prefer a broccoli quiche. Maybe for nostalgic reasons 😂
5. Good job for ultimately making something that looked really quite tasty! 👍
Well done ! I'd happily neck some of that with a few slices of ham. As you said, it'd likely be nicer chilled, as I recommended with the bread and butter pud recipe I sent you a couple of days ago.
Looks great, you have inspired me to try making my own! 😆😁
Ahh good luck!!
Looking at other quiche recipes it seems that the Coronation Quiche has either the wrong temperature or the wrong amount of cooking time. One non-coronation recipe I found says to cook the quiche at 160 C for 40 to 45 minutes, while other recipes called for baking for 20-25 minutes with a range of temps from 180 C to 200 C
Good try to cooking the King Charles favourite food Quiche and please keep practicing create Quiches for yourself. I would like to see you make progress with your skill and maybe I will experience this 😋 food 😊
Great stuff Alanna 💯
I despise aniseed too ...and agree with you about Quiche Lorraine
I'm no expert, having never cooked one but I guess the sloopyness was from the large amount of milk and cream - I would have just used more eggs
🤣that's the first time i've heard you say that canadian word {eh} in a video when you were cutting the spinach 😁i don't know why you doubt you're skill's when baking this one looked good but i have to say the bakewell tartyou did is more my cup of tea get it cup of tea 😂great video again keep them up 😁😁
So funny ..loved it …!
Great video Alanna! I too prefer a cold quiche and quiche Lorraine is my fav.
I love spinach, think it dates back to watching lots of Popeye cartoons as a kid. I always follow the recipes first time round and it is always a complete disaster. After that it's a case of throw in some of that, few handfulls of this, stir it all up, cook it till it looks right then add an extra 10% just in case.
An alternative to spinach is young nettle leaves. Just a few moments heat takes all the sting out of them and they are lovely.
I don't really care for spinach on it's own but combine it with things (especially ricotta) and I love it.
Not forgetting to put on gloves to pick them unless one has Asbestos/Iron hands. The oven temps were wrong in that recipe, should have been 180 for the bake and 190 for the blind (hot if using an Aga or other solid fuel range, left to middle of red sector). Typo?
With the spinach you want to wring it out to get the excess water out after you've wilted it. I'd probably bake until I could just see the first signs of gentle browning on the top.
It's most likely water from the spinach. It's a good idea to squeeze out some of the water after you have cooked it. I just use my hands. It looked great - I think a slightly moist (sorry) quiche is a good sign that it's home-made.
Cheffy tip - If you crunch up the paper into a ball, and then unfurl it, it fits into the edges of the pastry better. Although, it worked fine anyway.
Yay!! Happy it worked out. Quiche is yummy :D
Thank you!! ☺️
I always remember my grandmother looking at a restaurant menu and asking, "What is the Quickie Lorraine?"
She's out the back, 5 quid a go.
Your cooking videos are a lot of fun, even if I don't think I'll be trying this one. Agree wholeheartedly about quiche lorraine!
This is the first video I’ve watched where I thought I’m worried for Alanna’s mental health.
Not because of the making of the Quiche that looks uncooked but because of the amount of alcohol there appears to be on the Kitchen floor.😊
Na, that's a perfectly normal amount of (I want to say gin) for one kitchen.
That was fun and it came out really well
I made one of these to scoff during the Coronation TV binge watch.
It tasted way more interesting than I thought it would.
My problem was the pastry stuck to the bottom of the tin, so I had to carve it off, and the dlices then had no structure. I also over filled it so mine leaked too!
I ended up cooking it for quite a bit longer than the recipe said.
I am making a new one to use up the remaining ingredients this week.
I think you added far too much milk........But Bravo! It was a functional edible quiche!!!!
Excellent work, looks great to me! I like broad beans and tarragon, so think I would enjoy. Was a bit worried though that you would hate it due to the aniseed flavour, having watched earlier videos. I think the flavour mellows when it's cooked.
Thanks so much!!
Alanna you should do more cookery videos, they are very entertaining. Measurements are extremely important, if you guesstimate, then your results will be very inconsistent.
Life’s too short to make pastry!
This looks like a legitimate food item! Lol
The "Great British Bake off" has a new challenger.
Looks absolutely vile 😆😆😆 Love the video though 🤣
Soooo funny. We cooked the quiche and it was very tasty. I love tarragon though.
Hi Alanna, thanks for another excellent video. How many times in this video have you said Quiche...hmm...I think I will have t get back to you on that one. Counted about five times so far. I do like spinach, though I just had to use spell check to see how to spell it correctly!!! LOL. You had a leaky Quiche, my brother-in-law managed to make exploding toffee!! So, it could have been far worse. Well done and congratulations on your effort. Now all you need to do is invite King Charles over for dinner!! Don't worry, the king will love it!!! Anyway, wishing you the very best. Rob in Melbourne Australia.
Yep sounds like the wet spinach was the culprit. Oh, and when you asked ‘When the recipe asks for 180g cooked spinach, is that before or after cooking’… well I think the answer’s in your question (hint: 7th word).
Well done it looked damn good! 👍✅😎❤️
Hiya. Tarragon? My 2nd favourite herb. Great with eggs. A Tarragon Omelette? Oh, yes!!! Stay safe. All the best to you. 🌹
I used to go to a Greggs in the Black Country and heard the staff laughing about an old man who called in every day for what he called a Kwitch
Nice! Quiche was known as flan when I were a lad. I don't mind spinach or aniseed. Broad beans, I opt out of.
Yes, Quiche Lorraine is a good one. 😋
I got up at 3AM , traveled to a local British store here near Dallas, and watched with about 100 Brits on a large projector TV in the car park.
Alanna's video? Oh wait...the coronation?!
Hi Alanna! Thank you for the video, I had a lot of fun watching it. May I ask you where did get this black jersey top? Is it a top or a bodysuit?
I'm guessing the veg held a lot of water and made the cooking time longer? So maybe air dry the veg after boiling?
You should have your own cook book it be different lol
I'm in doubt about your thoughts concerning "pointing with knives" ... ;)
I'm chuffed your chuffed. I believe most chefs buy their puff pastry so you could too, so no big deal. Is puff pastry the same as what you used, cant be arsed to check what you used.
My Irish sister in law was of the bung it in and hope for the best, for example when making apple pie, it was always perfect.
Yes, I watched the Coronation - I had friends taking part in it!
Speaking of which, a friend of mine made one of these for a watch party he was throwing at his home. He decided to swap the spinach for bacon and the tarragon for rosemary.... I wonder if that made it a Coronation Quiche Lorraine?!
The problem with spinach is that it releases a lot of water, so using it in a quiche invites sogginess. It needs a good squeeze before adding to the quiche mixture. Ovens can vary too, so it's absolutely fine to tweak the cooking time and judge 'done-ness' by sight.
Will it catch on the way Coronation Chicken did? At least you had a successful go at it, and that does inspire confidence!
Baking times are often off in my experience. I'm not sure if it's variation in the oven temperature or liquid content of the food or what exactly. But yeah, never take it out if it jiggles like that!
I find that with biscuits all the time. I always need a lower temp and less time to stop them burning around the edges.
I'm a bit late to the party, but yes, I watched the coronation with the family and we made the coronation quiche and it went down very well. (Except that my sister was in charge of the pastry and she got some godawful gluten free stuff that fell apart as soon as you looked at it.) It was pretty wet though, so I think that's inherent in the recipe and not a problem with the way you made it.
I desperately need those oven mitts!! Can you tell me where you got them please!!!
Hi Alanna,you made the effort,that is the main thing..but given the ingredients i would have stuck with soft boiled eggs with soldiers..YUM.cheers Roly 🇬🇧.
Well done Alanna. I’m sure you found out that measures need to be more precise than “oh that’s close enough”. 🤣🤣🤣
Apparently it's actually the recipe! Definitely needed the oven to be hotter or the cooking time to be much longer
Good job mate👍
When you first took it out of the oven it didn't look cooked, the top had no colour and when you took the tin off your pastry looks undercooked as well, your oven temperature needs checking as although you may have set it at a certain temperature it may be running cooler than that, different ovens can vary greatly as to the actual temperature they run at even though they are all set at say 180 C.
That looked pretty good! A friend at work also made it, and it was tasty!
Did you squeeze all the water out of the spinach first? That could be why it was more 'liquidy' than you thought. Also, I know it's a faff, but peel broad beans first! The outer skins are horrible.
A Quiche? I can't help but think that a Coronation deserves something special. A decent Ruby Murray will be my choice when I am crowned Queen.
Great effort Alanna, don't do yourself down! Thought you'd add extra cheese though!🙏🙏
I like the variant of Quiche Lorraine that had onion added to it - I think that's a Quiche D'Alsace.
I am yelling at you put the quiche on a baking tray and pop it back in to the oven but you aren't listening! LOL Yes I watched the coronation, we even thought about making a quiche but we settled for takeaway Chinese combination omelette, YUM!
I love your attitude to cooking. Just go with it. (I have to say that I have a friend who tried it and said she found it too bland.) I should not be allowed in a kitchen, even my own, so I shall not be attempting it.
What are horrible, horrible cooking videos to Alanna are a special treat to me 😁
🙌🙌🙌 another cooking video love them but you said to much milk so add more cooking time but you got there in the end 👍👊
Hi there
Unsolicited helpful hint you will never use:
🥳
Crumple up your parchment paper like an old paper bag and it will lay better in your pan.
Just saying
I watched the Coronation on RUclips.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏😘👏well done Alanna yum 😋.
Always love an Alana cooking video 😊 … move over Galloping Gourmet (showing me age!) Although I suspect taste test videos and 'Alana gets squiffy' videos are a lot less stress!
Did you actually turn the oven on? 😁🤗
Great video as always Alanna. First off, I am so glad that you tied your hair back. I can't stand seeing these cooking shows where people have their hair hanging over the food. The hairy bikers are a fine example of that 🤢
I really don't enjoy cooking, all that faffing about. A stir fry is the only thing I cook, quick and easy!! I did laugh out loud when your quiche came out the oven the first time and was still runny 😂 but good on you Alanna for giving it a go, and the end result looked pretty good, way better than what I could do 👍
Hey why’d you change the thumb, the first one was great!
The problem with canned broad beans is that the best part where most of the flavour is, has been thrown away. Broad beans have a wrinkled loose fitting spotty purple skin on them, and that has the flavour which distinguishes them from other beans. I am currently looking to find some broad beans in their pods so that I can once again taste that flavour I remember from my childhood when we used to grow our own.
I think the butler has learnt to stand to Alanna's left side when she's cooking, either that or he's a regular at A&E 🔪 😂
This is the only Coronation content I will consume!
I'm not a big fan of aniseed either. Mixed with other stuff it works.
My dad grew vegetables in the front garden when I was a kid, he let me grow spinach, because I enjoyed watching Popeye. lol
Victoria Sponge? Yes! Coronation Chicken? Hell yeah! Spinach, broad bean and tarragon quiche? Wait, what..?! Every time it's mentioned, it sounds like it's gonna taste as dull and uninteresting as eating polystyrene chunks... But at least you've made making it entertaining, Alanna!! Good job... 👍
I'm going to make my own version, Coronation Quiche Lorraine. A good effort, though. I'm no expert, but I could tell it was underdone when it started wobbling.
The recipe said or until set and lightly brown. Every oven is different. If you set it to 160 it might be 150 or 170.