For those of us in the States...remember...in UK the eggs are at room temp. SO you either need to use fresh unrefrigerated eggs OR put your eggs in a bowl of warm water before you use them OR room temp for a while. The cook time won't work if you start with cold eggs and your crust will burn before the eggs are cooked
Interesting thought, both the milk and cream are refrigerated here. The eggs will certainly make the mix as a whole colder, but I think would only add 5 mins at most to the cooking time. Thanks for pointing that out though, good to have a different perspective 👍
Thank you so much for your comprehensive recipe video. (I like your side comments!). I shall try this but have to adapt the broad beans for my frozen peas. Unfortunately, I do not have taragon, so I shall have to use a sprig (leaves) off my pot of growing thyme (or a sprinkle of dried oregano). Got a bag of baby baby spinach from Oddbox so...I shall give your recipe a try in my mini oven. ! X Lisa x
Would there be a huge difference if I would use only butter and no lard? Here in germany lard is a bit unconvinient. I thought it sounded good, so i was lookking for the recepie, although chicken curry is more sexy😊
Are broad beans the same as fava beans?? Did you have the fan running while baking? And did you bake right on the oven floor? Thanks for any tips. Looks tasty. I just couldn’t deal with a quiche on the day. It’s not something Americana associate with being kingly. I made the original coronation chicken instead with no raisins, whipped cream and a pinch of curry so small no midcentury lady would blanche at it. 😂
I cant say for sure, but i believe they are the same, but at different stages of their life cycle. I did have the fan running and i baked it on the middle shelf. I don't think it is something many people associate with being kingly tbh. Coronation chicken is a classic! ✌️
Am I the only one who hates the stems on spinach? I always removed them. It is extra work but the texture is so much nicer. IMO. This is a really nice recipe.
I am not sure, Graeme. I'm personally more interested in flavour than nutrition, to be honest. You're, of course, free to leave your spinach as unwashed as you'd like 😊
in France "une quiche Lorraine" is a speciality from East of France : without spinach but with diced bacon - This is rather a spinach pie - ( I would rather have the real quiche , the tart ... is the frog of Montecito !!!- no offense ...)
@@LukeQuinton thank you for your recipe! My quiche looks really great… will see later what it’s like( am worrying about lack of salt- I was quite careful)!
@Sabine Koch No problem at all, if you find it’s under seasoned you could always add a little finishing salt to the top. We’d use something like Maldon sea salt here in the UK.
@@LukeQuinton I was laughing at a pampered Boomer woman in a local gourmet shop when she found the Maldon. She shouted so loud the whole store could hear. But she thought it was French. 😂😂😂 “Look, they have Mal-DAWN.”😂
For those of us in the States...remember...in UK the eggs are at room temp. SO you either need to use fresh unrefrigerated eggs OR put your eggs in a bowl of warm water before you use them OR room temp for a while. The cook time won't work if you start with cold eggs and your crust will burn before the eggs are cooked
Interesting thought, both the milk and cream are refrigerated here. The eggs will certainly make the mix as a whole colder, but I think would only add 5 mins at most to the cooking time. Thanks for pointing that out though, good to have a different perspective 👍
no refridgdrated eggs in my neck of the woods ( sw uk)
I used canelli beans as I don’t like broad beans and that turned out fine. Remember to squeeze the water out of the cooked spinach.
Fair enough! My parents had the same reaction when I told them it had broad beans in, but they actually really enjoyed it 👍
Thank you for the easy to follow recipe, and your hints and tips, 100% tastes better than you may think looking at ingredients, great video😁
Thanks! It really does taste better than it sounds 👍
Thank you so much for your comprehensive recipe video. (I like your side comments!). I shall try this but have to adapt the broad beans for my frozen peas. Unfortunately, I do not have taragon, so I shall have to use a sprig (leaves) off my pot of growing thyme (or a sprinkle of dried oregano). Got a bag of baby baby spinach from Oddbox so...I shall give your recipe a try in my mini oven. ! X Lisa x
Nice one mate, great video, some good tips in there and your pacing is fab. Subbed! 👍
Cheers Ross, Appreciate you saying that and for the sub ✌️
Would there be a huge difference if I would use only butter and no lard? Here in germany lard is a bit unconvinient. I thought it sounded good, so i was lookking for the recepie, although chicken curry is more sexy😊
Butter would work absolutely fine 😊
Are broad beans the same as fava beans??
Did you have the fan running while baking? And did you bake right on the oven floor?
Thanks for any tips. Looks tasty. I just couldn’t deal with a quiche on the day. It’s not something Americana associate with being kingly. I made the original coronation chicken instead with no raisins, whipped cream and a pinch of curry so small no midcentury lady would blanche at it. 😂
I cant say for sure, but i believe they are the same, but at different stages of their life cycle.
I did have the fan running and i baked it on the middle shelf. I don't think it is something many people associate with being kingly tbh. Coronation chicken is a classic! ✌️
The struggle getting it on the cooling rack 🤣
The struggle is real 😂 mvp is the wall, stopping the slide!
How much dried tarragon should I use as can’t get hold of fresh. Thanks!
A teaspoon/5g should do it 👍
👍👍👍
Am I the only one who hates the stems on spinach? I always removed them. It is extra work but the texture is so much nicer. IMO. This is a really nice recipe.
I can’t say I notice at all in this form. If it wasn’t chopped up then I’d probably agree with you ✌️
And thank you 😊
Thanks . I definitely will try this. By the way, your voice sounds like Hugh Grant.
No problem, Vonnie. And I’ll take that as a compliment, thank you 😊
Stir with a knife,stir up strife,but good quiche👍
Great rhyme and thank you, but you can use a butter knife or just your hands if you fear encountering any strife 👍
😅 2:00 am
How much of the nutrients in the spinach is lost with all that washing?
I am not sure, Graeme. I'm personally more interested in flavour than nutrition, to be honest. You're, of course, free to leave your spinach as unwashed as you'd like 😊
None I would think! The spinach we buy in New Zealand has soil clinging to it so I wouldn’t contemplate not washing it 😆
Oh my goodness- I have to wash spinach well here in SouthAfrica- it’s fresh from the land. Cooking might destroy some nutrients,but not washing?
Sautéed in the pan is better, no loss of water during baking and keeps all the vitamins etc.
Never cook the spinach but always sautéed in the pan. No water coming oyt during the baking
Great point Eric, Sauteeing may indeed be the better method for this. Thanks for commenting 👍
in France "une quiche Lorraine" is a speciality from East of France : without spinach but with diced bacon -
This is rather a spinach pie - ( I would rather have the real quiche , the tart ... is the frog of Montecito !!!- no offense ...)
No offence taken. I too would prefer a quiche lorraine to the coronation quiche personally ✌️
Made with lard. No thanks
I used butter - hope it will be ok…
Yeah, you can absolutely replace the lard with butter if you’d like 👍
@@LukeQuinton thank you for your recipe! My quiche looks really great… will see later what it’s like( am worrying about lack of salt- I was quite careful)!
@Sabine Koch No problem at all, if you find it’s under seasoned you could always add a little finishing salt to the top. We’d use something like Maldon sea salt here in the UK.
@@LukeQuinton I was laughing at a pampered Boomer woman in a local gourmet shop when she found the Maldon. She shouted so loud the whole store could hear. But she thought it was French. 😂😂😂 “Look, they have Mal-DAWN.”😂