“Introducing The Coronation Quiche,” wrote the royal family’s official Twitter account. “The King and Queen Consort personally selected the recipe from their Majesties to celebrate the forthcoming
The recipe featured by the royal family on their website (royal.uk) is no coincidence. Anyone who would like to celebrate the coronation on Saturday, May 6, 2023, but has not received an invitation to the official celebrations, can cook the quiche at home, according to the intention of the royal couple. It also hopes it will encourage people to share the dish with their families, friends and neighbors as part of Charles’ coronation.
The quiche is classic and humble: you don’t have to break the bank for spinach, broad beans (aka fava beans), shredded cheddar cheese, and tarragon. The dish can be served “hot or cold with a green salad and boiled new potatoes,” as the royals say.
The recipe was developed by royal chef Mark Flanagan. The choice of the coronation dish came as no surprise to Darren McGrady, former royal chef. “It comes as no surprise that King Charles III chose a coronation quiche to celebrate his coronation,” McGrady tweeted. “His mother the Queen loved chocolate, but the King loves anything with eggs and cheese.”
The recipe also won over another British icon, Great British Baking Show judge Dame Prue Leith. According to Vanity Fair, she got a first taste of the dish at an event at Westminster Abbey. “The bottom wasn’t soggy, the filling wasn’t overcooked and dry, and the balance of the tarragon was perfect,” she said. “A really good quiche.”
For 6 people
Ingredients
For the dough:
or 1 x 280 g ready-made puff pastry from the refrigerated section
filling
Preparation:
For the dough:
1. Sift flour and salt into a bowl; add the fats and rub the mixture with your fingertips until it has a sandy, breadcrumb-like consistency.
2. Gradually add the milk and work the ingredients into a dough. Cover and let rest in the fridge for 30-45 minutes.
3. Lightly flour the work surface and roll out the dough into a circle slightly larger than the top of the tin and about 5mm thick. Line the mold with the dough and make sure that there are no holes, otherwise the dough could leak out. Cover and let rest in the fridge for another 30 minutes.
4. Preheat the oven to 190°C.
5. Line the baking pan with parchment paper, add the baking beans and blind bake for 15 minutes before removing the parchment paper and baking beans.
6. Reduce the oven temperature to 160°C.
7. Whisk together the milk, cream, eggs, herbs and spices. Sprinkle half of the grated cheese into the blind-baked base, top with the chopped spinach, beans, and herbs, then pour the liquid mixture over them.
8. If necessary, stir the mixture gently to distribute the filling evenly, being careful not to damage the base of the dough.
9. Scatter the remaining cheese on top.
10. Place in the oven and bake for 20 to 25 minutes until the dough is firm and slightly golden.
