The Coronation Quiche has garnered mixed reactions, with some being surprised by its simplicity and others praising its delicious, unforgettable taste. What’s irrefutable is that it’s an uncomplicated dish, easily prepared at home. See how simple it is to make this special, signature dish chosen for the coronation of King Charles III and Queen Consort Camilla.
With a crispy, light pastry crust and delicate flavors of spinach, broad beans, cheese, and tarragon, this quiche is sure to be a hit with guests. Whether you’re hosting a fancy brunch or a casual lunch, the coronation quiche is a perfect addition to your menu.
Signature Dish of King Charles III
The coronation of King Charles III calls for a signature dish, as is customary for royal occasions. This dish was personally selected by the King and Queen Consort Camilla and is intended to be a centerpiece at street parties and community events on May 6th.
And now, you can make your own coronation quiche at home for the festivities.
The recipe for the coronation quiche was recently posted on the royal family’s social media platforms. The beauty of this recipe is it’s easily adaptable to accommodate dietary preferences.
Believed to be a “good sharing dish” this quiche can be served hot or cold and is made with easy-to-find and affordable ingredients.
The signature dish for the 1953 coronation was “coronation chicken,” made with an Indian-inspired creamy curry sauce. The dish was created by Constance Spry and Rosemary Hume and was served at the queen’s coronation banquet.
Other signature dishes for royal occasions include jubilee chicken for Elizabeth II’s golden jubilee and a pudding dish for her platinum jubilee.
What is Coronation Big Lunch?
“The Coronation Big Lunch aims to bring neighbors and communities together to celebrate the Coronation and share friendship, food, and fun. Her Majesty The Queen Consort has been the Patron of the initiative since 2013 and has attended Big Lunches all across the UK and the world, including in Ghana and Barbados.”
Last year, The Queen Consort hosted a special Big Lunch at The Oval cricket ground to celebrate Queen Elizabeth II’s Platinum Jubilee.
You can read more about the Coronation Weekend on the Royal Family website.
Coronation Quiche Ingredients
Specific measurements are in the recipe card below.
- 9-inch pastry, ready-made or homemade (flour, salt, butter, milk)
- Egg custard: milk, heavy cream, large eggs
- Cooked spinach, or frozen and thawed spinach, squeezed dry
- Broad Beans: if broad beans are difficult to find, the best substitutions are fava beans, lima beans, or cannellini
- Aromatics: fresh tarragon, (this herb makes the dish!) salt, and pepper
- Cheese: grated cheddar or your favorite cheese (I’m using white cheddar)
Palace Coronation Quiche Video
How to Make Coronation Quiche
Step-by-step instructions are in the recipe card below, but here is a quick overview with photos.
Step 1: Make the Pastry
I’ve made this quiche using both homemade and ready-made crusts. Obviously, the ready-made crust is the simplest and truly does a pretty good job. The homemade crust requires about an hour of chilling (30 minutes after making the dough and 30 minutes in the tin before baking).
Both versions will need to be blind-baked for 15 minutes prior to filling and baking the quiche.
Step 2: Make the Filling
Preheat the oven to 325 degrees F and beat together the milk, cream, and eggs. Stir in the tarragon and salt and pepper.
Step 3: Assemble the Quiche
Scatter 1/2 of the shredded cheese in the bottom of the blind-baked crust. Top with spinach and beans, then pour the milk and egg mixture over the top.
If needed, gently stir the filling to evenly distribute the ingredients, taking care not to damage the pastry.
Sprinkle the remaining cheese over the filling. Bake for 20 to 25 minutes, or until set and lightly golden.
What to Serve with Coronation Quiche
Palace chefs suggest serving this simple spinach quiche with salad greens and roasted potatoes.
I might add, a cup of tea as well. It’s reported that King Charles III prefers Darjeeling tea.
While there are very few quiche dishes I don’t love, I’ve rarely had quiche with beans incorporated into the custard. Because I could not locate broad beans (as the official recipe calls for) I substituted butter beans.
To my surprise, I absolutely loved this quiche. The tarragon provides a subtle flavor that pairs well with eggs and cream. This is a quiche that will be regularly added to teas, brunches, and light dinners this year.
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Making a Simple Coronation Quiche
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 2 tablespoons milk
- 1/2 cup milk
- 3/4 cup heavy cream
- 2 large eggs
- 1 tablespoon chopped fresh tarragon
- salt and pepper to taste
- 10 oz frozen spinach thawed and squeezed
- 1/2 cup cooked broad beans or fava, butter, white kidney, or lima beans
- 1 1/4 cup grated Cheddar cheese
For the Pastry
- Whisk together the flour and salt in a bowl. Cut in the cubed cold butter until the mixture is sandy and resembles breadcrumbs.
- Add the milk, a little at a time, until the dough comes together. Form into a disk shape, cover, and refrigerate for 30 to 45 minutes.
Blind Bake the Pastry
- Onto a lightly floured surface, roll the chilled dough (homemade or ready-made) into a circle slightly larger than the baking dish and about 1/8 to 1/4 inch in thickness.
- Line the baking dish with the pastry, making sure there are no holes. Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Line the chilled pastry with parchment paper or foil and add baking beans or pie weights. Bake for 15 minutes. Remove the weights and foil or parchment. Let cool while making the filling.
For the Filling
- Reduce the oven to 325 degrees F.
- Beat together the milk, cream, and eggs. Stir in the tarragon and salt and pepper.
- Scatter 1/2 of the shredded cheese in the bottom of the blind baked crust. Top with spinach and beans, then pour the milk and egg mixture over the top.
- If needed, gently stir the filling to evenly distribue the ingredients, taking care not to damage the pastry.
- Sprinkle the remaining cheese over the filling. Bake for 20 to 25 minutes, or until set and lightly golden.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.