Coronation Day is just around the corner on May 6, and chefs around the world are preparing for the occasion. While Coronation Chicken was a popular favorite of the late Queen Elizabeth II, to mark the historical ascension of King Charles and Queen Consort Camilla, the royal family just released a new dish: Coronation Quiche. Here’s everything you need to know about the new royal meal, including how to prepare it yourself.
What Is Coronation Quiche?
Coronation Quiche is a signature dish selected specifically by King Charles and Queen Consort Camilla to serve at “Big Lunch” events in the United Kingdom and colonies on Coronation Day. The Big Lunch initiative has been sponsored by Queen Consort Camilla since 2013, with the aim of bringing communities together over food.
The quiche itself features the delicate, seasonal flavors of spinach, fava beans and fresh tarragon, all complemented with plenty of rich Cheddar cheese and a flaky pastry crust. It can be served hot or cold and is suggested alongside a green salad and boiled new potatoes.
How Can I Make Coronation Quiche?
To start, you will need a deep 8-inch tart tin, as well as two large mixing bowls. When complete, the Coronation Quiche will serve 6 people.
Ingredients
The ingredient amounts have been translated from grams to imperial measurements for our American audience. Additionally, lard is traditional in English pastry, but if you would like to make the quiche vegetarian, feel free to substitute vegetable shortening. Finally, if you don’t want to make the pastry by hand, feel free to purchase a store-made pie crust.
For the Pastry
- 1 cup all-purpose flour
- Pinch of salt
- 2 tablespoons cold butter, diced
- 2 tablespoons lard
- 2 tablespoons milk
For the Filling
- 1/2 cup milk
- 3/4 cup heavy whipping cream
- 2 eggs
- 1 tablespoon chopped fresh tarragon
- Salt and pepper, to taste
- 1/2 cup grated Cheddar cheese, divided
- 3/4 cup cooked spinach, roughly chopped
- 1/2 cup fava beans
Directions
Step 1: Make the pastry dough
To make the pastry, mix the flour and salt together in a medium mixing bowl. Add the butter and lard and rub the mixture together until it looks sandy and breadcrumb-like. Drizzle in the milk a little at a time until the dough comes together. You may not need the full 2 tablespoons. Cover and refrigerate for 30 to 45 minutes.
Step 2: Roll out the dough
At the end of the chill time, lightly flour a work surface. Roll out the chilled dough to a circle about 9 inches in diameter and between a 1/4 and 1/8 inch thick. Transfer the dough circle to the tart pan and let chill for another 30 minutes.
Step 3: Get the oven ready and blind-bake the dough
Toward the end of the chill time, preheat the oven to 375 degrees. Line the chilled pastry with parchment paper and fill it with baking weights or dried beans. Blind bake for 15 minutes, then remove the paper and weights. Drop the oven temperature to 320 degrees.
Step 4: Combine filling ingredients
In a second mixing bowl, combine the milk, cream, eggs, tarragon, salt and pepper.
Step 5: Assemble and bake the quiche
Scatter 1/4 cup of the grated cheese into the bottom of the quiche crust. Add the chopped spinach and beans. Pour the egg and herb mixture over top and stir gently to distribute the custard if needed. Scatter the remaining 1/4 cup of the grated cheese on top, then bake for 20 to 25 minutes until set and slightly golden.
Step 6: Enjoy!
Serve alongside a green salad and/or boiled new potatoes for a proper Big Lunch!
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