The King's Coronation Quiche

Feeds 4 - 6 people
Prep time 15m
Cook time 55m

Description

Created especially by Royal Chef Mark Flanagan and Royal Pastry Chef Lucy Wilson to celebrate the Coronation Big Lunch, Buckingham Palace describes this recipe as a deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon.

The Coronation quiche has been selected personally by His Majesty King Charles III and The Queen Consort Camila for its versatility. Despite the use of lard in the official recipe, it can be easily swapped for a classic, store-bought shorecrust pastry for a vegetarian take, or for one of our vegan mini tartlets.

Eaten either hot or cold, this dish is perfect to share with family, friends and neighbours.

You can access Buckingham Palace's official recipe here.

Ingredients

For the pastry
125g plain flour
25g cold butter, diced
25g lard (can be replaced by additional butter)
2 tablespoons milk
Or 1 x 250g block of ready-made shortcrust pastry
Or 11 x large savoury tart shells
Pinch of salt
For the filling
125ml milk
175ml double cream
2 medium eggs
1 tbsp chopped fresh tarragon
100g grated cheddar cheese
180g cooked spinach, lightly chopped
(70g cooked wild garlic, lightly chopped)
60g cooked broad beans or soya beans or borlotti beans
Salt and pepper

Method

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 170°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, wild garlic 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 30-35 minutes until set and lightly golden.

The King's Coronation Quiche

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