Coronation Quiche Recipe
Move over Coronation Chicken, Coronation Quiche has arrived.
Coronation Quiche is the new signature dish selected by King Charles III and Camilla, the Queen Consort, to serve as the centerpiece for the upcoming coronation celebrations. This quiche recipe includes spinach, broad beans (known as fava beans in the U.S.), cheese and tarragon.
In anticipation of the Coronation slated for May 6th, the Royal website has released the full recipe, along with a video, for all to make and enjoy.
What is Coronation Quiche?
The official description from the royal website: “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 chosen by the king and queen consort in conjunction with the royal chef, Mark Flanagan, because it is a good sharing dish, can be served hot or cold, suits a variety of dietary requirements and preference, can be adapted, and is not too complicated or costly to make.
To make Coronation Quiche, you’ll need:
- Double Cream
- Cheddar Cheese
- Broad Beans (Fava Beans)
Ready Made Crust – per the website, a ready made pie crust will work well if you’re not into making pie crust from scratch.
While better known as a French classic, quiche is said to have originated in Germany in the Middle Ages. The word “quiche” coming from the German word for cake: “kuchen”.
There’s no telling if this new celebratory dish will stand the test of time like Queen Elizabeth’s Coronation Chicken. We’ll all have to wait to find out.
- 125 g plain flour
- pinch of salt
- 25 g cold butter, diced
- 25 g lard
- 2 tbsp milk
- 125 ml milk
- 175 ml double cream (*Note 1)
- 2 medium eggs
- 1 tbsp chopped fresh tarragon
- salt, to taste
- black pepper, to taste
- 100 g grated cheddar cheese
- 180 g cooked spinach, lightly chopped
- 60 g cooked broad beans (*Note 2)
PREP THE CRUST
- Sieve the flour and salt into a large mixing bowl. Add the butter and lard and rub the mixture between your finger tips until a breadcrumb like texture forms.
- Add the milk, a teaspoon at a time, to develop into a dough.
- Cover and transfer to the fridge to rest for 30-45 min.
MAKE THE QUICHE
- Lightly flour the work surface. Roll out the pastry slightly larger than the quiche tin. The dough should be about 5 mm thick.
- Gently transfer the crust to the pie tin, ensuring there aren't any holes. Cover and transfer to the fridge to rest for 30 minutes.
- Preheat the oven to 190°C (374°F).
- Line a baking sheet with parchment paper. Add the beans to the baking sheet and bake for 15 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 160°C (320°F).
- Beat together the milk, cream, eggs, tarragon, salt and pepper.
- Equally distribute 1/2 of the cheese to the bottom of the pie tin, followed by the chopped spinach and beans. Pour the egg mixture over the top.
- If required, give the mix a gently stir to ensure the filling is evenly distributed. Evenly distribute the remaining cheese on top.
- Transfer to the oven and bake for 20-25 minutes until set.