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The preparations for King Charles III’s upcoming coronation — scheduled to take place on May 6 at Westminster Abbey — are going on in full swing. Countrywide celebrations, including parades and parties, will also be organised over the coronation weekend during which the 74-year-old will officially be crowned in a grand ceremony. In keeping with the tradition, for the Coronation Big Lunches taking place at that time, King Charles and Queen Consort Camilla have personally chosen a signature dish — coronation quiche — and also shared a recipe for the same.
The Coronation Big Lunch aims to bring neighbours and communities together to celebrate the coronation and share friendship, food, and fun, read their official website. “Her Majesty The Queen Consort has been Patron of the initiative since 2013 and has attended Big Lunches all across the UK and the world, including in Ghana and Barbados,” it noted, adding that last year, the Queen Consort hosted a special Big Lunch at The Oval cricket ground to celebrate Queen Elizabeth II’s Platinum Jubilee.
The signature dish for the 1953 coronation of Queen Elizabeth was ‘poulet reine Elizabeth’, which came to be known as coronation chicken. The coronation quiche, a savoury dish, is based on that classic recipe. The Royal Family described the dish as “easily adapted to different tastes and preferences, the Coronation Quiche – featuring spinach, broad beans, cheese and tarragon – encourages you to get involved with the Coronation Big Lunch!”
On social media, a video was shared of a chef from Buckingham Palace preparing the quiche while dressed in a white uniform that featured the late Queen’s EIIR cypher embroidered on it.
Here’s how you can prepare coronation quiche at home.
Ingredients
Pastry
*125g plain flour
*Pinch of salt
*25g cold butter, diced
*25g lard
*2 tablespoons milk
*Or 1 x 250g block of ready-made shortcrust pastry
Filling
*125ml milk
*175ml double cream
*2 medium eggs
*1 tablespoon chopped fresh tarragon,
*Salt and pepper
*100g grated cheddar cheese,
*180g cooked spinach, lightly chopped
*60g cooked broad beans or soya beans
Method
*To make the pastry: Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add milk, a little at a time, and bring the ingredients together into a dough. 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 160°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 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 20-25 minutes until set and lightly golden.
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