The Coronation Quiche

To mark the official coronation of King Charles III as the UK’s reigning monarch, Coronation Big Lunches will bring communities together over a special Bank Holiday Coronation weekend.  King Charles III and Queen Camilla have announced a quiche as the official coronation dish. Devised by a Buckingham Palace chef, the idea is that people will cook it at home as part of a Coronation Big Lunch, a nationwide and international feast.

The recipe features a traditional shortcrust pastry with added lard, encasing a cream-and-egg filling of spinach, broad beans and cheddar spiked with tarragon. Like Queen Elizabeth’s 1953 coronation chicken, it reveals much about the inevitability of multiculturalism in the kitchen. The message of any British coronation is arguable that we should celebrate Britishness.

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Coronation Quiche

The official Coronation Quiche is “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!”

Course Main Course

Cuisine French

Keyword Coronation, Quiche

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Resting time 45 minutes minutes

Servings 6 people

Calories 351kcal

Author Buckingham Palace

Equipment

• 1 Quiche pan

Ingredients

Pastry

• 1 cup all purpose flour
• Pinch of salt
• 2 tbsp. butter cold, diced
• 2 tbsp. lard
• 2 tbsp. milk
• 1 ready-made shortcrust pastry optional

Filling

• 1/2 cup milk
• 3/4 cup whipping cream
• 2 medium eggs
• 1 tbsp. fresh tarragon chopped
• 1 pinch salt and pepper
• 1 cup cheddar cheese grated
• 1 cup spinach cooked, lightly chopped
• 1/2 cup fava beans or soya beans cooked

Instructions

Make Pastry

• 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.
• Add the milk a little at a time and bring the ingredients together into a dough.
• Cover and allow to rest in the fridge for 30-45 minutes
• Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of an 8" quiche pan, approximately 1/4 inch thick.
• 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.
• Preheat the oven to 375°F /190°C.
• Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
• Reduce the oven temperature to 325°F/160°C.

Make the Filling

• Beat together the milk, cream, eggs, herbs and seasoning.
• 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.
• 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.
• Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
• Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!”

Nutrition

Serving: 200g | Calories: 351kcal | Carbohydrates: 23g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 207mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 2mg