The 'coronation quiche' has been personally chosen by King Charles III and Camilla, the queen consort, ahead of celebrations for the coronation on May 6.
The big event, which has garnered a bank holiday, will be a historic and monumental occasion, with street parties and community soirees expected to dominate the nation. Royal occasions usually originate a signature dish, with the recent Platinum Jubilee trifle whipped up in kitchens across the country.
Ahead of the coronation, the trusty summer staple quiche has been modified to be the signature dish of the hotly anticipated 'Coronation Big Lunch', which aims to bring neighbours and communities together to celebrate the Coronation. It's a spin on the classic iteration of the dish, made with spinach, tarragon, broad beans and cheese.
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The recipe has been shared on the royal family's social platforms and website, with modifications easily made or adapted for those with dietary restrictions or requirements. It’s made with a deep filling and a light pastry case, and can be enjoyed hot or cold.
Coronation quiche recipe
The recipe states it serves six. For making, use one 20cm flan tin.
For the pastry
125g plain flour
A pinch of salt
25g cold butter, diced
25g lard
Two tablespoons of milk
Or, one 250g block of ready-made shortcrust pastry
For the filling
125ml milk
175ml double cream
two medium eggs
100g grated cheddar cheese
one tablespoon chopped fresh tarragon
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans
Salt and pepper
Method
To make the pastry, sieve the flour and salt into a bowl, then add the fats and rub the mixture together using your fingertips until it creates a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough, then 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, but make sure there’s no holes as this could lead to the mixture leaking. Then, cover and leave it to 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 half of the grated cheese in the blind-baked base, top with the chopped spinach, 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 the remaining cheese over the top. Place into the oven and bake for 20-25 minutes until set and lightly golden.
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