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.
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
- 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
- Add the milk and knead everything well into a dough that does not stick to the hands
- Cover the dough in clingfilm and refrigerate for 30 minutes
- 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
- Cover the tin again with clingfilm, and refrigerate for a further 30 minutes
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit)
- Line the pastry case with non-stick baking paper, and fill it with dry pulses or baking beans
- Bake for 25 minutes, then remove the paper and beans, and bake for a further 5 minutes uncovered
- 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
- In a jug, crack the eggs, and use a fork to beat them well
- Pour in the milk and double cream, add the tarragon, salt and pepper, and give everything a good stir
- 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
- Pour over the milk mixture, making sure it's evenly dispersed
- Top with the remaining cheese
- Bake at 160 degrees Celsius (320 Fahrenheit) for 25 minutes or until set and lightly golden at the top
- Remove from the oven and leave it to cool down before slicing
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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For the pastry
- 250 g plain flour
- 50 g salted butter
- 50 g lard
- 4 tablespoon full-fat milk
For the filling
- 180 g frozen spinach (cooked until tender, liquid squeezed well and roughly chopped)
- 60 g broad beans (cooked until tender, and skin removed)
- 100 g cheddar cheese (grated)
- 175 ml double cream (heavy cream)
- 125 ml full-fat milk
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoon dried tarragon
- To make the pastry, sift the flour in a large mixing bowl, add the butter and lard cut into cubes, and use your fingertips to rub everything together until you get a mixture that resembles breadcrumbs.
- Add the milk, and knead it into a dough that does not stick to the hands.
- Cover the dough in clingfilm, and refrigerate for 30 minutes.
- Transfer the dough to the work surface, and use a rolling pin to roll it into a large enough circle that can cover a flan or quiche tin.
- Lift the pastry onto the tin, and press down gently into the corners.
- Cover the pastry with clingfilm again, and leave it to rest in the fridge for a further 20-30 minutes.
- Line the pastry with non-stick baking paper, and fill it with baking beans or dry pulses.
- Bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 25 minutes, remove the paper and beans, and leave it to bake for a further 5 minutes uncovered until lightly golden.
- To make the filling, crack the eggs into a jug, and use a fork to beat them well.
- Pour in the milk and cream, add the salt, pepper and tarragon, and give it a good stir.
- Scatter half of the cheese over the bottom of the pastry, followed by the spinach and broad breans.
- Pour over the egg mixture, making sure it's evenly dispersed, top with the remaining cheese and bake at 160 degrees Celsius (320 Fahrenheit) for 25 minutes or until the filling is set and lightly golden.
- Leave it to cool before slicing.
- 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.
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