Coronation Quiche

Coronation Quiche with Spinach, Broad Beans, Tarragon and Cheese, the official recipe of King Charles III's Coronation celebrations. Personally chosen by King Charles and Queen Camilla, this quiche is made with a golden crispy shortcrust and a rich, but fresh filling loaded with greens. It's really easy to make at home with a few simple ingredients, and it goes down well with absolutely everyone.

While last summer we were celebrating Queen Elizabeth II's Platinum Jubilee, tomorrow is another day of celebration - the Coronation of King Charles III. A weekend full of festivities lies ahead of us, and lots of delicious dishes will be served.

The Coronation Chicken is perhaps the most famous Coronation dish, and it's still popular some 70 years later. And even if the chosen dish for tomorrow's celebration might have come as a surprise for many, I personally like it, and I can't wait to share it with you.

The recipe is adapted from the official dish found on BBC Good Food - Coronation Quiche Recipe. I really enjoyed baking this quiche, it's really summery and on the healthy side too, and ingredients can be swapped to cater for all tastes and lifestyles.

Jump to:

• Ingredients used for the pastry
• Step-by-step photos and instructions to make the pastry
• Ingredients needed for the filling
• Step-by-step photos and instructions to make the filling
• Expert tips
• What to serve with Coronation Quiche
• Coronation Quiche

Ingredients used for the pastry

• plain flour - there is no need for any raising agent in a shortcrust
• butter - I used salted butter, which I prefer for savoury dishes
• lard - it adds richness to the pastry - can be swapped for butter if you prefer a vegetarian dish
• milk - to bind the ingredients together into a dough

Step-by-step photos and instructions to make the pastry

1. In a large mixing bowl, sift the flour, add the butter and lard cut into cubes, and use your fingertips to rub everything together until the mixture resemble breadcrumbs
2. Add the milk and knead everything well into a dough that does not stick to the hands
3. Cover the dough in clingfilm and refrigerate for 30 minutes
4. Use a rolling pin to roll the dough into a large circle, then transfer the dough circle onto a flan or quiche tin, pressing down gently into the corners
5. Cover the tin again with clingfilm, and refrigerate for a further 30 minutes
6. Preheat the oven to 190 degrees Celsius (375 Fahrenheit)
7. Line the pastry case with non-stick baking paper, and fill it with dry pulses or baking beans
8. Bake for 25 minutes, then remove the paper and beans, and bake for a further 5 minutes uncovered
9. Remove it from the oven and set aside

Ingredients needed for the filling

• eggs - I used medium-sized eggs
• cheddar cheese - either freshly grated or ready-grated
• double cream - or heavy cream
• milk - full-fat works best
• spinach - l used frozen spinach which was cooked, liquid squeezed well and roughly chopped
• broad beans - either fresh or frozen, boiled and skin removed
• salt & black pepper
• tarragon - the official recipe uses fresh tarragon, however I did not have any, so I used dried tarragon

Step-by-step photos and instructions to make the filling

1. In a jug, crack the eggs, and use a fork to beat them well
2. Pour in the milk and double cream, add the tarragon, salt and pepper, and give everything a good stir
3. Scatter half of the amount of cheese over the bottom of the cooked pastry, followed by the spinach and broad beans - see photos 3 & 4
4. Pour over the milk mixture, making sure it's evenly dispersed
5. Top with the remaining cheese
6. Bake at 160 degrees Celsius (320 Fahrenheit) for 25 minutes or until set and lightly golden at the top
7. Remove from the oven and leave it to cool down before slicing

Expert tips

A good quiche starts with a good pastry case - blind baking it is crucial to ensure that the much dreaded soggy bottom does not happen. All ovens are different, you might have to bake it for less and longer to get a perfectly baked, golden colour.

If you are worried that the quiche might taste of lard, it really doesn't. I could smell it while I was working the pastry, but once it's cooked, you really can't tell the difference, apart from a rich and nice pasty.

You can use fresh spinach if you don't have frozen one, but be warned that you will need loads more of the fresh one, it wilts into nothing if you have only a handful. Broad beans can be swapped for soya beans or even peas.

What to serve with Coronation Quiche

This quiche is such a nice addition to your Afternoon Tea Party Menu too. You can serve it with any good potato salad, or a simple green salad, or grilled halloumi salad.

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