Recipe: How to make the King and Queen Consort's 'Coronation Quiche'
Coronation chicken was invented for Elizabeth II's coronation, and now we have coronation quiche, ITV News Correspondent Martha Fairlie reports
The King and Queen Consort have personally chosen a recipe for “Coronation Quiche” in celebration of the Big Lunches being staged to mark their coronation.
Charles and Camilla shared the recipe for the open baked savoury tart, which features spinach, broad beans and tarragon, which was featured in a video on the royal family’s official Twitter account.
For the late Queen Elizabeth II’s coronation in 1953, Coronation Chicken – cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs – was invented to feed the foreign guests who were entertained at Buckingham Palace after the ceremony.
A Palace chef, dressed in a white uniform embroidered with the late Queen’s EIIR cypher and a chef’s hat, was shown making the quiche in a video posted on social media.
The royal family’s website described it 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!”
Quiche is known as a classic French dish, but is said to have actually originated in Germany in the Middle Ages. The word quiche comes from the German 'kuchen', meaning cake.
Great British Bake Off contestants have made quiches in the past as part of 1980s-themed challenges.
The Coronation Big Lunch aims to bring neighbours and communities together to celebrate the coronation, and Camilla has been a patron of the Big Lunch initiative since 2013.
The recipe says the dish serves six. It also includes double cream.
How to make Charles and Camilla's Coronation Quiche
1 X 20cm Flan Tin
Ingredients:
Pastry
125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk
Or 1 x 250g block of readymade shortcrust pastry
Filling
125ml milk
175ml double cream
2 medium eggs
1 tablespoon chopped fresh tarragon
Salt and pepper
100g grated cheddar cheese
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans
Method
1. To make the 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.
2. 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.
3. 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.
4. Preheat the oven to 190°C.
5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
6. Reduce the oven temperature to 160°C.
7. Beat together the milk, cream, eggs, herbs and seasoning.
8. 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.
9. 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.
10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
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