Did You Know That There Will Be A Coronation Quiche?

Royal Chef Mark Flanagan will reportedly have a coronation quiche ready for the coronation of King Charles III but what does this really mean? Read ahead to find out everything about the traditional dish and how to replicate the special recipe yourself!

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By Cookist

On Sunday, May 7, there will be Coronation Big Lunches all over the UK and communities and neighbors have been urged to celebrate together there.

The official "Coronation Quiche" recipe has been released, and it can only feed six people. The choosing of the quiche as the official coronation dish speaks of King Charles's affinity for eggs and cheese.

Ingredients you'll need 


For the pastry:

  • 125g (1 cup) plain flour
  • pinch of salt
  • 25g (2 tbsp) cold butter, diced
  • 25g (2 tbsp) lard
  • 2 tbsp milk or 1 x 250g (9oz) block of ready-made shortcrust pastry

For the filling:

  • 125ml (½ cup) milk
  • 175ml (¾ cup) double cream
  • 2 medium eggs
  • 1 tbsp chopped fresh tarragon
  • salt and pepper
  • 100g (3½oz) grated cheddar cheese,
  • 180g (about 6oz) cooked spinach, lightly chopped
  • 60g (2oz) cooked broad beans or soybeans

How to make it


Step 1

The pastry has to be created first. To do this, sieve the flour and salt into a bowl then add the fats. Afterward, rub the mixture together using your fingertips until you achieve a sandy, breadcrumb like consistency.

Step 2

Add the milk cautiously. Pour in a little at a time then bring the ingredients together into a dough. Cover it and allow it to rest in the fridge for between 30 and 45 minutes.

Step 3

Have one 20cm (8in) flan tin ready.  Flour the work surface lightly and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm (⅕in) thick. Line the tin with the pastry and make sure there are no holes or the mixture could leak. Cover and let it rest for another 30 minutes in the fridge.

Step 4

Preheat the oven to 190C/375F. When that's done, line the pastry case with greaseproof paper, add baking beans and bake blind for about 15 minutes, before getting rid of the greaseproof paper and baking beans. Reduce the oven temperature to 160C/320F.

Step 5

To make the filling, beat the milk, cream, eggs, herbs and seasoning together. Then scatter ½ of the grated cheese in the blind-baked base, add the chopped spinach and beans, then pour over the liquid mixture.

If needed, you can gently give the mixture a light stir to make sure the filling is evenly distributed. However, be careful not to damage the pastry case. Sprinkle the remaining cheese over it then put it into the oven and bake for 20-25 minutes until set and lightly golden.


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