The Coronation Quiche recipe

As tradition dictates, Buckingham Palace has shared an official recipe on the occasion of the Coronation of Charles III and Camilla, ‘Coronation Quiche’.

Following in the footsteps of Coronation Chicken and Platinum Pudding, recipes shared to celebrate the coronation and Platinum Jubilee of Queen Elizabeth II, the Coronation Quiche is a dish that has been specially selected by Charles and Camilla as a suggestion for people to celebrate their Big Lunches events on 6 May.

The recipe for Coronation Quiche calls for spinach, broad beans, cheese and tarragon and while the recipe shared on the Royal Family’s social media pages calls for lard, it notes that the recipe can be “easily adapted to different tastes and preferences”.

The Royal Family’s website describes the dish as “a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!”

The recipe was developed by Royal chef, Mark Flanagan and will serve as a centrepiece in celebrations across the UK and Commonwealth.

Coronation Quiche recipe

Serves 6

You will need: x1 20cm/7.9in flan tin

Ingredients

Pastry

125g/4.4oz plain flour

Pinch of salt

25g/0.9oz cold butter, diced

25g/0.9oz lard

2 tbsp milk

Or 1 x 250g/8.8oz block of ready-made shortcrust pastry

Filling

125ml/4.2 fl oz milk

175ml/5.9 fl oz double cream

2 medium eggs

1 tbsp chopped fresh tarragon

Salt and pepper

100g/3.5oz grated cheddar cheese

180g/6.3oz cooked spinach, lightly chopped

60g/2.1oz cooked broad beans or soya beans

Method

1. Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips 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.

4. 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.

5. 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.

6. Preheat the oven to 190°C/375°F. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.

7. Reduce the oven temperature to 160°C/320°F.

8. Beat together the milk, cream, eggs, herbs and seasoning.

9. 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.

10. 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.

11. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

Want more quiche recipes? Here are 10 alternatives to try all year round.

What is quiche?

Quiche originated in France and is a savoury tart, with a shortcrust pastry and a savoury custard, usually mixed with vegetables and lardons, but anything can be added. What makes it great for celebrating is its versatility as it can be adapted for vegans and served hot or cold and eaten at any time of day.