The Coronation Quiche is the official dish that King Charles III and Camilla have chosen to celebrate their coronation. This special Buckingham Palace quiche recipe created by chef Mark Flanagan will not only make a perfect “big lunch” on May 6 but also whenever you feel like celebrating and remembering this big day.
What is the Coronation Quiche?
An easy recipe within everyone’s reach, a savory pie made up of a crunchy base of shortcrust pastry and a tasty and delicate filling of spinach, broad beans, and fresh tarragon. A perfect quiche for picnics and buffets, it is excellent to be enjoyed hot or cold, accompanied by a green salad or new potatoes.
I tried this savory pie last week, the week before Coronation Day and I fell in love with it at the first bite: light, crunchy, and very tasty. I admit that I am glad I have tried this official Buckingham Palace recipe as it was indeed a surprise. I’m not a big fan of fava beans and so combining a delicious dish with such nutritious ingredients makes all the effort to cook the recipe worth every minute.
The original recipe uses fresh tarragon, if you can’t find it you can replace it with a few leaves of basil or thyme. The British cheese par excellence used is cheddar, but it tastes delicious also with edamer or provolone, but don’t tell Camilla and Charles!
Ingredients of Coronation Quiche
For the shortcrust pastry
- 1 cup flour
- 1 3/4 ounces butter, cold
- a pinch salt
- 2 tablespoons milk
For the stuffing
- 1/2 cup milk
- 3/4 cup heavy cream
- 2 eggs
- 6 cups spinach, cooked
- 1/2 cup broad beans, boiled
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh tarragon (or basil or thyme), chopped
- salt to taste
- pepper to taste
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Coronation Quiche - Buckingham Palace Recipe
Ingredients
- For the shortcrust pastry
- 1 cup flour
- 1 3/4 ounces butter cold
- a pinch salt
- 2 tablespoons milk
- For the stuffing
- 1/2 cup milk
- 3/4 cup heavy cream
- 2 eggs
- 6 cups spinach cooked
- 1/2 cup broad beans boiled
- 1/2 cup cheddar cheese grated
- 1 tablespoon fresh tarragon or basil or thyme, chopped
- salt to taste
- pepper to taste
Instructions
- FOR THE SHORTCRUST PASTRY
- Mix flour and salt in a bowl, add the butter, lard and milk little by little and knead.
- Form a loaf, cover and leave to rest in the fridge for at least 30 minutes.
- Roll out the dough on a lightly floured surface to a thickness of 5 mm.
FOR THE QUICHE
- Line a 20 cm mold with the pastry. Prick the bottom with the prongs of a fork. Cover with parchment paper and pour over the ceramic weights or legumes. Cook in white, static oven at 200° for 15 minutes. Bake the base, remove the oven paper with weights.
- Blanch the broad beans in lightly salted boiling water for about 5 minutes, drain and remove the skin that covers them. (read notes).
- Coarsely chop the previously cooked and well squeezed spinach with a knife.
- In a bowl, beat the eggs with the milk, cream, tarragon (or basil or thyme), salt and pepper.
- Lower the oven temperature to 170° static .
- Put half of the grated cheese on the quiche base, cover with the spinach, put the cooked broad beans on top and finally pour the cream mixture on top.
- Add the remaining cheese and bake for about 35-40 minutes until puffy and golden brown.
- Serve your Coronation Quiche hot or at room temperature and enjoy!
Notes
- Keeps in the fridge in an airtight container for 3 days.
- The coronation quiche can also be frozen for up to 2 months.
- To obtain 1/2 cup of cooked broad beans, use around 17 without skins I used 500 g of beans with pod (peel).