Charles and Camilla Share ‘Coronation Quiche’ Recipe Ahead of Festivities

Britain’s King Charles and his wife Camilla have picked a recipe for ‘Coronation Quiche’ for celebrations to be held next month when they are crowned, Buckingham Palace said on Monday.

The dish, featuring spinach, broad beans and tarragon, is a nod to Coronation Chicken, a curry and mayonnaise-based dish which was invented for the 1953 coronation of Charles‘ mother Queen Elizabeth II that is still enjoyed today.

The palace said on its website that the dish had been chosen personally by Charles and Camilla, the Queen Consort, and was “easily adapted to different tastes and preferences,” presenting it as a recipe for hundreds of community lunches planned across Britain to mark the May 6 event.

Charles will be crowned at London’s Westminster Abbey in a ceremony resplendent with pomp and pageantry, with traditions dating back 1,000 years, in an event attended by foreign heads of state and dignitaries.

“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,” according to the recipe on the royal family’s website, which accompanied a video clip featuring a royal chef preparing the dish.

The palace has been slowly releasing details of the coronation, which is set to be smaller in its scale than that of Elizabeth, partly reflecting the modern age and the cost of living crisis.

 

Coronation Quiche Recipe

 

Serves 6

Ingredients:

Pastry

125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk
Or 1 x 250g block of ready-made 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:

To make the pastry…

1. 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.
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. (374°F)
7. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
8. Reduce the oven temperature to 160°C. (320°F)
9. Beat together the milk, cream, eggs, herbs and seasoning.
10. 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.
11. 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.
12. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

(Reporting by Sachin Ravikumar; Editing by Angus MacSwan)

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