Made this as directed (with store-bought crust and canned fava beans) to have with my parents after watching the Coronation coverage yesterday and it was FANTASTIC. Thanks for a great recipe! I feel I was more successful with your version than I would have been with the "official" one. This one's a keeper for my regular meal rotation!
I love quiche! Years ago, I grew tarragon. It grew so well, I was able to make tarragon vinegar and dried tarragon. I added it to lemonade and that was good too. Awww...Mrs. Keef is in this one. Missed ya!
@@monitortop I read a recipe in a magazine for a lemon pound cake with a tarragon syrup. And I thought "Hmmm...I wonder if I can drink it? lol. Basil is good with lemonade too.
Now I am hungry! You guys make that look soooo good. I do love how Keef puts metric measurements and old money out there. I immigrated from England in 1981 and have no idea about metric sizes, all ounces and pounds and gallons here. I do love the reference to a "knob" of butter. What? I love it, it's a knife full. How about staying away from "faff" brilliant. I grow spinach here and you are right, a wheelbarrow full becomes a cupful, it does shrink but I say bring on the spinach and aye-aye Popeye!! I wondered what the whisky reference was, of course a whisk, but I thought about the wine reference in deference to Julia Child. What a master chef but she loved a few drinks while cooking and by the end of the show ..it showed. ( Julia " a little wine in the pan and little for me, a little more in the pan and a little more for me.") Wonderful. Thanks Keef, love your channel and recipes.
Alright, I'll take your word for it, that it's tasty, and I'll make it after all. And I'll use your recipe. Lovely to see Mrs Keef once in a blue moon.
Hi Keef from your fellow Yorkie. I agree with all your comments as to how they got it wrong. I would not even put broad beans in. I would use asparagus (in season now) cut into chunks or broccoli. Broad beans too crunchy. I like your recipe apart from the beans. PS "REAL MEN DO EAT QUICHE" ha ha.
Yeah, I wouldn't have chosen to put the beans in. From what I've seen of folks who describe themselves as 'real men', I think they range from a bit silly to totally toxic and I care not what they think about quiche - it's grand!
I can imagine that when Coronation chicken came out, there was a great hue and cry about ruining perfectly good chicken salad. This one looks like a dish that will also stand the test of time, tweaked and modified in kitchens around the world. Thank you for sharing this! I'll have a go at it myself.
Thanks for another fun & helpful video! I adore watching you make your pie dough for quiche by hand with the beautiful Kitchen Aid mixer behind you...because I find it makes incredibly quick work of all pie & quiche crusts. I like to quip- "This is why man invented elevators, so we can all exit on our own floors". Thank you for this, b/c out in mid Pacific while I make quiche very frequently, I'd not considered these ingredients (the beans). I'll surely give it a go.Perhaps the blind baking crust has to do with the type of pan you're using. I use what Yanks call "deep dish", so I do blind bake briefly. Im excited after seeing how well you like this - Broadbeans? OK. PS. I'll make about half dozen quiche crusts in advance, put them in large zip lock bags, press all air out w/rolling pin, close them, and roll them up & store in freezer to take out when ever I feel like quiche. Elevators again..you're the pro.👏
@@aragorn4370 The last coronation was 1953 - The Ritchie2 was implying that I'm at least 80 years old, when in reality I'm a sprightly 25-year-old who's had a hard life.
🤗Thanx 4 the tips! Nothing worse than soggy spinach…; over/under cooked; new way to crack an egg; etc. Guess whose baking in the wee small hours on 06/05/2023…!
Lovely video, I did love the crowns and the tasting bit. I made this using the palace recipe and had to cook it longer for sure, ended up using the Washington Post’s adapted recipe and it works well also, now I’ll try yours.😂
Well you have cheered me up today. With your crown on! When i originally saw this recipe ( with the lard in) I was thinking bland, bland bland but you have surprised me. I would have definitely gone down the animal bits route.
very good Keef I make a quiche every week, i have my own hens so I get plenty of great eggs, i made a curry one this week onions tryed with 2 teaspoons of curry powder some chopped tomatoes and plenty of cheese its fab , you should try it sometime, also i made a chicken and tarragon pie it a good combo
I wasn’t sure that you were going to like the quiche - I’m glad I watched to the end. Was the pastry a special recipe for quiches? I have always used half fat to flour in shortcrust which probably makes a less sturdy crust than the one used in the recipe. I shall give this recipe a try in the summer when I have tarragon in the garden as right now I haven’t seen fresh tarragon in the stores. Thank you for demonstrating the recipe and suggesting modifications.
Hi Keef nice to see The Mrs Consort ha ha ha. Nice to hear Mrs Consort is vegatarian. Could you ask Mrs Consort if she would consider going Vegan? Hope you have a lovely weekend xx
Ah, sorry to disappoint you Jackie, she leans towards veggieness but I force-feed her meat. I've still got your vegan cheese and onion pie in my sightlines...
LOL you could be right. I'm no royalist but I'm worried by the kind of people who might get elected President, especially if they have actual executive power.
The original recipe online, supposedly from the palace, was a flop. I always was using an 11 inch bottom release pan. I wish I could get measurements for the larger pan, i.e. who much more ingredients needed?
You'll need to use trial and error to work out the quantities for a bigger quiche but I would start with a one-third increase, so use 4 eggs instead of 3, 270 grams of flour instead of 200 and so on. The original recipe really was from the King's website. Good luck!
This is great! (And a pox upon those who would release a really flawed recipe with historic overtones to an unsuspecting public.) I don't mind the idea of beans in a quiche, but I don't think that broad beads are the way I'd go.
I'm going to make this for next Saturday and have with champagne. I was wondering would uncooked spinach work as a well? I prefer crispy spinach but I don't want to alter the taste of the quiche.
If it weren’t for the broad beans I’d say delicious; can’t stand them, I don’t like peas and they are like big, hard disgusting peas. 😂 Anyway, tarragon goes very well with chicken in a creamy sauce. Give it a try!
Where is Lorraine? I thought all Quiches were Quiche Lorraine? Here in NZ this half pie is only eaten by the alphabet community. Certainly not consumed in front of truck drivers. The rest of us eat bacon and egg pie and we always say bacon first and egg second
@@Keefcooks I did not know about Lorraine. The alphabet community ate those who choose to identify themselves by one letter e.g. "L" They are apparently all a bit poofy.
Since always, although it can depend on what type of veggieness you are talking about. This article: thebitingtruth.com/6-types-of-vegetarian-diets-explained/ describes lacto-ovo-vegetarian as the 'standard' type. It's up to individuals to decide if a particular dish is suitable for them.
Keefie that’s brilliant! You’re dead right about the original recipe. Too much spinach. Poorly written recipe. Timing ridiculous. So many people must’ve screwed up following it. They will have so much more success following yours, the King of Quiche. Great to see your Bette half making a surprise visit. Thanks for posting. Keep up the good work.
Keef, your disdain for faff is an inspiration worthy of a proper salute: 'long way up, short way down!'
Made this as directed (with store-bought crust and canned fava beans) to have with my parents after watching the Coronation coverage yesterday and it was FANTASTIC. Thanks for a great recipe! I feel I was more successful with your version than I would have been with the "official" one. This one's a keeper for my regular meal rotation!
Thanks Heather!
Thanks KK ( King Keef), excellent, will have to try this on the weekend. nice one.
I love quiche! Years ago, I grew tarragon. It grew so well, I was able to make tarragon vinegar and dried tarragon. I added it to lemonade and that was good too.
Awww...Mrs. Keef is in this one. Missed ya!
Mrs KC has some tarragon growing in the garden - I think it might be my new favourite herb!
Tarragon in lemonade! How did you think that? What a wonderful idea.
@@monitortop I read a recipe in a magazine for a lemon pound cake with a tarragon syrup. And I thought "Hmmm...I wonder if I can drink it? lol. Basil is good with lemonade too.
Good to see your Consort, Mrs Keefe. Give us a quiche😍
I always like when Mrs. Keef cooks comes on at the end. The quiche looks very good.
An interesting filling for a quiche. Cheers, Keef! ✌️
Thank you! I was going to follow the official recipe, but imagine following your steps will be a better outcome 😋
The presence of Mrs. Keef makes a good video even better.
Now I am hungry! You guys make that look soooo good. I do love how Keef puts metric measurements and old money out there. I immigrated from England in 1981 and have no idea about metric sizes, all ounces and pounds and gallons here. I do love the reference to a "knob" of butter. What? I love it, it's a knife full. How about staying away from "faff" brilliant. I grow spinach here and you are right, a wheelbarrow full becomes a cupful, it does shrink but I say bring on the spinach and aye-aye Popeye!! I wondered what the whisky reference was, of course a whisk, but I thought about the wine reference in deference to Julia Child. What a master chef but she loved a few drinks while cooking and by the end of the show ..it showed. ( Julia " a little wine in the pan and little for me, a little more in the pan and a little more for me.") Wonderful. Thanks Keef, love your channel and recipes.
Alright, I'll take your word for it, that it's tasty, and I'll make it after all. And I'll use your recipe. Lovely to see Mrs Keef once in a blue moon.
“The neighbors are going to wonder what we’re doing.” ~Mrs Keefe cooks. 😂😂😂😂😂😂😂😂😂😂😂😂😂
Coronation chicken is a favourite in our house. 🇨🇦❤️
Always enjoy your recipes and versions there of !
Hi Keef from your fellow Yorkie. I agree with all your comments as to how they got it wrong.
I would not even put broad beans in. I would use asparagus (in season now) cut into chunks or broccoli. Broad beans too crunchy. I like your recipe apart from the beans.
PS "REAL MEN DO EAT QUICHE" ha ha.
Yeah, I wouldn't have chosen to put the beans in. From what I've seen of folks who describe themselves as 'real men', I think they range from a bit silly to totally toxic and I care not what they think about quiche - it's grand!
@@Keefcooks Perfect answer.
Looks yummy.Lovely to see you both.
*You made it spiffing,mr Keef Cooks 👌🙏🏻👏🏻👏🏻👏🏻*
Hi Keef!
I make a lovely pastry with milk instead of water. It works really well 😊
I can imagine that when Coronation chicken came out, there was a great hue and cry about ruining perfectly good chicken salad. This one looks like a dish that will also stand the test of time, tweaked and modified in kitchens around the world. Thank you for sharing this! I'll have a go at it myself.
I suspect it would be more a case of 'what is this curry stuff'?
Fun video! I might try this recipe...it looks good!
Lovely to see Mrs Keef, and thanks for the recipe, another improvement on the original by chef Keef. 😊👍
Looks good, I think bacon needs to substitute for the broad beans
How can I argue?
@@Keefcooks You can not!
@@Keefcooks can't!
I would change the broadbeans and use garbanzo beans. Thanks for mentioned my sister, who is an excellent cook too.
You mean Brenda? I never knew she had a sister!
Mmm that quiche looks delicious,im going to make this for our coronation tea party😛thanks Keef🤗
Three cheers for Spinach, Broad Bean and Tarragon Quiche. Looks great, I'm going to make it this weekend.
PS Mrs KC voiced my thoughts that the broad beans give it the bite and textural interest that a bit of ham or bacon would.
Thanks for another fun & helpful video! I adore watching you make your pie dough for quiche by hand with the beautiful Kitchen Aid mixer behind you...because I find it makes incredibly quick work of all pie & quiche crusts. I like to quip- "This is why man invented elevators, so we can all exit on our own floors". Thank you for this, b/c out in mid Pacific while I make quiche very frequently, I'd not considered these ingredients (the beans). I'll surely give it a go.Perhaps the blind baking crust has to do with the type of pan you're using. I use what Yanks call "deep dish", so I do blind bake briefly. Im excited after seeing how well you like this - Broadbeans? OK. PS. I'll make about half dozen quiche crusts in advance, put them in large zip lock bags, press all air out w/rolling pin, close them, and roll them up & store in freezer to take out when ever I feel like quiche. Elevators again..you're the pro.👏
Did you enjoy the last Coronation, Keef?
I refuse to rise to the occasion.
Its not untill may
@@aragorn4370 The last coronation was 1953 - The Ritchie2 was implying that I'm at least 80 years old, when in reality I'm a sprightly 25-year-old who's had a hard life.
@@Keefcooks You've probably been eating too much veggie quiche. It did look pretty good, but I don't think I'll be indulging in this one.
@KeefCooks cheers mate!
🤗Thanx 4 the tips! Nothing worse than soggy spinach…; over/under cooked; new way to crack an egg; etc. Guess whose baking in the wee small hours on 06/05/2023…!
Good luck!
Lovely video, I did love the crowns and the tasting bit. I made this using the palace recipe and had to cook it longer for sure, ended up using the Washington Post’s adapted recipe and it works well also, now I’ll try yours.😂
Well you have cheered me up today. With your crown on! When i originally saw this recipe ( with the lard in) I was thinking bland, bland bland but you have surprised me. I would have definitely gone down the animal bits route.
Animals bits, lol!
Looks good
very good Keef I make a quiche every week, i have my own hens so I get plenty of great eggs, i made a curry one this week onions tryed with 2 teaspoons of curry powder some chopped tomatoes and plenty of cheese its fab , you should try it sometime, also i made a chicken and tarragon pie it a good combo
I don't know how it tasted - fava beans? But it really is pretty! And it's nice to see you Mrs. Keef Cooks!
Yes, the beans were peculiar but not disgusting!
Looks good!
I wasn’t sure that you were going to like the quiche - I’m glad I watched to the end. Was the pastry a special recipe for quiches? I have always used half fat to flour in shortcrust which probably makes a less sturdy crust than the one used in the recipe. I shall give this recipe a try in the summer when I have tarragon in the garden as right now I haven’t seen fresh tarragon in the stores. Thank you for demonstrating the recipe and suggesting modifications.
I guess it was the royal chef's idea of how to make a splendid pastry, but I'm really not convinced by the recipe as written.
You haven't had broad beans before?! They're lovely, if bland somewhat. My dad grows them in his allotment so we always had a good fresh supply.
Excellent recipe! To suit my taste, I think next time I might use another 20-30g of cheese though ;-)
PS The broad beans are genius!
Hi Keef nice to see The Mrs Consort ha ha ha. Nice to hear Mrs Consort is vegatarian. Could you ask Mrs Consort if she would consider going Vegan? Hope you have a lovely weekend xx
Ah, sorry to disappoint you Jackie, she leans towards veggieness but I force-feed her meat. I've still got your vegan cheese and onion pie in my sightlines...
@@Keefcooks that's ok no hurry. It nice though seeing Mrs Keef Cooks
Like the quiche Keith, but i think Andrew should have the crown.
Andrew the Perv? You're joking, right?
@@Keefcooks I'm a republican so I figure that if they made the perv King it would spell the end of those freeloading tutonic inbreds. LOL
LOL you could be right. I'm no royalist but I'm worried by the kind of people who might get elected President, especially if they have actual executive power.
Um, did you mean William? 😂
too bad uncle jimmy isnt around anymore to MC the whole show, he used to be a good personal advisor and friend to charlie, HOW'S ABOUT THAT THEN!
Keesh Cooks! 😊
So coronated Keef made Coronation Quiche, nice one! H.R.H Mrs K needs to be in more of the videos, she's out of practice with the royal wave!
The original recipe online, supposedly from the palace, was a flop. I always was using an 11 inch bottom release pan. I wish I could get measurements for the larger pan, i.e. who much more ingredients needed?
You'll need to use trial and error to work out the quantities for a bigger quiche but I would start with a one-third increase, so use 4 eggs instead of 3, 270 grams of flour instead of 200 and so on. The original recipe really was from the King's website. Good luck!
This is great! (And a pox upon those who would release a really flawed recipe with historic overtones to an unsuspecting public.) I don't mind the idea of beans in a quiche, but I don't think that broad beads are the way I'd go.
I'm going to make this for next Saturday and have with champagne. I was wondering would uncooked spinach work as a well? I prefer crispy spinach but I don't want to alter the taste of the quiche.
I suspect uncooked spinach would release all of its liquid in the quiche and ruin it...
@@Keefcooks Good point...cooked spinach it is. Thanks.
If it weren’t for the broad beans I’d say delicious; can’t stand them, I don’t like peas and they are like big, hard disgusting peas. 😂
Anyway, tarragon goes very well with chicken in a creamy sauce. Give it a try!
Tarragon is my new favourite herb!
beans and milk make a complete protein, but not too sure about that cream contributing.
Not too sure what you mean by 'a complete protein', but that cream is contributing luscious unhealthiness and I love it!
Milk is a complete protein on its own.
Pastry with milk defo works, the fat in the milk will just make the pastry richer. as they say fat is flavour
Maybe I'll try it but I always use low-fat milk...
I know broad beans are posh but I've no idea why.
I don't know about posh - they were quite nice, but probably too big to be in this quiche...
Where is Lorraine? I thought all Quiches were Quiche Lorraine? Here in NZ this half pie is only eaten by the alphabet community. Certainly not consumed in front of truck drivers. The rest of us eat bacon and egg pie and we always say bacon first and egg second
Lorraine is a region of France. Alphabet community - English teachers?
@@Keefcooks I did not know about Lorraine. The alphabet community ate those who choose to identify themselves by one letter e.g. "L" They are apparently all a bit poofy.
Like flaky puff pastry?
Oh. Disappointing.
hahahaha in 1 second !!
Since when has butter been vegetarian??
Since always, although it can depend on what type of veggieness you are talking about. This article: thebitingtruth.com/6-types-of-vegetarian-diets-explained/ describes lacto-ovo-vegetarian as the 'standard' type. It's up to individuals to decide if a particular dish is suitable for them.
Can you do a dish for us Round head Republicans Colonel? 👍
How about this one? #2515 ua-cam.com/video/rdjWmMlaGCY/v-deo.html
Keefie that’s brilliant! You’re dead right about the original recipe. Too much spinach. Poorly written recipe. Timing ridiculous. So many people must’ve screwed up following it. They will have so much more success following yours, the King of Quiche. Great to see your Bette half making a surprise visit. Thanks for posting. Keep up the good work.
Cheers Ralph
fava beans go well with liver and a nice chianti, ive heard.....hissssssshshshshhshshhsssssssssssssssssss
I'm guessing that's a reference to a movie I've never seen.
@@Keefcooks with HUMAN liver, to be precise...