King Charles and Queen Camilla described the Coronation Quiche as “a deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon”.
The dish follows in the footsteps of the 1953 Coronation Chicken as the official celebratory food for the 2023 Coronation.
I made the quiche using the official royal recipe – but how do you make it?
Filling
125ml milk
175ml double cream
Two medium eggs
One tablespoon chopped fresh tarragon,
Salt and pepper
100g grated cheddar cheese,
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans
Method
As the recipe allowed for ready-to-roll pastry, I decided to go down the slightly easier route and buy this for the Coronation Quiche.
After rolling out the pastry with a rolling pin and some flour, I placed it over a 20cm flan tin and used my fingertips to pat down the pastry onto the metal.
Using my rolling pin, I cut off the excess pastry hanging over the sides of the tin in order to make it look neater.
I then pierced the base several times with a fork to prevent the pastry from rising in the oven.
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The recipe stated to leave the pastry tin in the fridge for 30 minutes before baking, so I did that. I then dry-baked it for 15 minutes with a piece of baking paper and rice to prevent the pastry from rising.
While the pastry was cooking, I started to make the quiche filling. I did this by mixing the double cream, milk, eggs, tarragon, salt and pepper together in a bowl.
After the pastry was cooked, I grated some £3.75 extra-mature cheddar cheese from Waitrose and put half of this across the base of the tin.
I then added the spinach, broad beans and all of the creamy egg mixture. To top it off, I added the rest of the cheddar cheese.
The quiche came out of the oven after 25 minutes looking bubbly from the cheese. It had browned ever so slightly, which made it look so tasty.
I let it cool for roughly 10 minutes before putting the quiche on a plate, and I made sure to try a bite where I could taste the main ingredients, spinach and broad beans.
I was quite nervous beforehand due to the divisive reviews, but I found this quiche to taste mainly of the extra-mature cheddar cheese I used, which made it a lot nicer. Without this cheese and excessive seasoning, it would be incredibly bland.
I think this will be a nice dish to eat during King Charles’s Coronation as it’s not too difficult to make. But I would recommend using the strongest cheese possible and adding plenty of salt and pepper.
