The Coronation Quiche: what was on the menu for the guests at the Coronation of Charles III?
The Royal Family presented a list of dishes to prepare for those not attending the Big Lunch. Here’s how to prepare the signature coronation dish.
King Charles III was officially coronated on 6 May at Westminster Abbey. In honor of the event, Buckingham Palace shared a number of recipes for those not attending the Royal Family’s meal. The signature dish though was one that can be enjoyed anytime of day cooked up by chef Mark Flanagan, Coronation Quiche.
There has been some controversy surrounding the choice of a French dish for the coronation of a British monarch as well as whether it really is a quiche and not a tart. That aside though, the Coronation Quiche features cheddar, broad beans, spinach and tarragon in the egg and cream filling baked in a light pastry. The dish can be eaten warm or cold and goes well with either a green salad or boiled new potatoes. Here’s how you can make yours.
The Coronation Quiche recipe
The Royal Family published the official recipe so that you can make it at home to sit down for your own Big Lunch. However, the measurements are in metric so here we’ll give it to you in US customary cups and ounces. The recipe is for six servings.
Before you get started you’ll want to pull together the materials you’ll need and the ingredients. You’ll want an 8-inch tart pan, two medium mixing bowls, parchment paper, measuring cups and spoons, a spatula and a rolling pin. Coronation Quiche ingredients are as follows:
Pastry
- 1 Cup plain flour
- Pinch of salt
- 2 Tablespoons cold butter, diced
- 2 Tablespoons lard
- 2 tablespoons milk
- Or 1 block of ready-made shortcrust pastry
Filling
- ½ Cup milk
- ¾ Cup double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon,
- Salt and pepper
- 1 ¼ Cup grated cheddar cheese,
- 1 Cup cooked spinach, lightly chopped
- ½ Cup cooked broad beans (fava beans) or soya beans
Starting with the pastry, in a mixing bowl sieve the flour and salt and then add the diced butter and lard. Use your fingers to rub the ingredients together until the mixture has a sandy, breadcrumb texture. Little by little mix in the milk until the dough is uniform. Cover and place in the fridge for 30 to 45 minutes.
Next prepare your work surface to roll out the crust by lightly flouring it. You will want to roll out the pastry into a circle slightly bigger than the 8-inch tart pan to a little less than a ¼ inch thickness. Place the pastry over the pan and gently press it in to line the tin and around the edges, avoid creating any holes. Chill it again for another 30 minutes.
Preheat the oven to 375º F. In the meantime, line the pastry with parchment paper and place baking beans or weights on top to maintain the crust’s shape and prevent bubbling. Blind bake the crust for 15 minutes. Afterward, remove the beans and parchment paper and reduce the oven temperature to 320º F.
In the other bowl, combine the milk, cream, eggs and tarragon, along with the salt and pepper to your preference. Beat the ingredients together. Meanwhile, sprinkle half the cheddar cheese over the prebaked pastry, followed by the chopped spinach and then the broad beans.
Pour in the egg and cream mixture into the pastry pan over the filling using a spatula to make sure that the ingredients are evenly spread around. Finally, sprinkle the remaining cheddar cheese over the top and place in oven. Bake for 20 to 25 minutes until the filling is set and lightly golden brown. Bon Appétit!