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Recipe of the day: King Charles’ Coronation Quiche
Serve this delicious meatless quiche recipe with a green salad and boiled new potatoes.
Picture: iStock
Prince Charles has revealed the recipe for a baked savoury tart to commemorate his upcoming coronation.
The dish was chosen by him and his wife Camilla, and will be served during the Coronation Big Lunch event that will take place on 8 May 2023.
The recipe release comes 70 years after a lightly curried chicken dish was created for Queen Elizabeth II’s coronation.
In keeping with Charles‘ green environmental credentials, the new Coronation Quiche recipe does not contain meat, but instead features spinach, broad beans, and tarragon.
The palace, which unveiled the recipe online, described it as “a deep quiche with a crisp, light pastry case and delicate flavours”.
“Eat hot or cold with a green salad and boiled new potatoes, perfect for a Coronation Big Lunch,” it added, also releasing a video of a palace chef making the savoury dish from scratch.
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PrintKing Charles’ Coronation Quiche
Serve this delicious meatless quiche recipe with a green salad and boiled new potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
Instructions
To make the pastry
- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips, until you get a sandy, breadcrumb like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes.
- 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.
- 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.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- 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.
- 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.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
*This recipe was found on www.royal.uk.
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