A Regal Dish Fit for Any Occasion with The Coronation Service
Quiche is a classic dish that originated in France and has become popular all over the world. It's a savory pie made with a pastry crust and a filling of eggs, cream, cheese, vegetables, and meat. There are many different variations of quiche, and one of the most unique and delicious is the Coronation Quiche.
The Coronation Quiche was first created to celebrate the coronation of Queen Elizabeth II in 1953. The dish was inspired by the flavours of a traditional coronation chicken, which is a curry-flavoured chicken dish that was created for Queen Elizabeth's coronation banquet. The quiche is made with a curry-spiced egg and cream filling, and it's usually topped with chicken, mango chutney, and sliced almonds.
To celebrate the upcoming Coronation Big Lunches during the Coronation weekend, Their Majesties have graciously shared a delightful recipe for Coronation Quiche. This savory quiche features a medley of delicious ingredients, including fresh spinach, tender broad beans, and fragrant tarragon. With its royal flair, this quiche is the perfect dish to serve during any celebratory occasion.
Making a Coronation Quiche is not difficult, and it's a great dish to serve for any occasion, from a brunch with friends to a fancy dinner party. Here's a recipe for a delicious and easy Coronation Quiche:
- 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
- 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
- To make the pastry… a. Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture. b. Add the milk a little at a time and bring the ingredients together into a dough. c. 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.
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