There’s Only One Quiche Fit for the King—Here’s How to Make It
The royal recipe for King Charles III's Coronation Day lunch.
This Saturday, May 6, Charles III will be crowned the King of England, and all of England (and the world) will celebrate the coronation. Naturally, it's only right that we cook something royally delicious to enjoy alongside the festivities. Lucky for us all, the Royal Household shared King Charles III and Queen Camilla's favorite recipe for the celebration.
The recipe is part of the Coronation Big Lunch, an initiative that is intended to, "bring neighbors and communities together to celebrate the Coronation and share friendship, food, and fun." So move over Coronation Chicken, because this is the year of Coronation Quiche.
What Is Coronation Quiche?
The recipe for Coronation Quiche was developed by Mark Flanagan, personal chef of Charles III and head chef of the Royal Household, and Lucy Wilson, the head pastry chef of the Royal Household. It features a flaky pastry crust and rich egg base full of cheddar cheese, spinach, fava beans, soybeans (aka edamame), and fresh tarragon.
It's a true spring masterpiece, showcasing gorgeous spring produce in one elegant package. And—better yet—it's quite simple to make, especially if you use a store-bought pastry crust. Whether you're tuning into the coronation on Saturday or not, this quiche deserves a spot on your table.
While it hasn't been confirmed that Charles and Camilla will be eating this exact quiche at the coronation party, we'll take any opportunity to eat like royalty. Here's how to make your very own Coronation Quiche at home.
How to Make Coronation Quiche
Recipe by Buckingham Palace/The Royal Household, adapted by Allrecipes.
1 cup all-purpose flour
Pinch of salt
2 tablespoons (25g) cold butter, diced
2 tablespoons lard
2 tablespoons milk
Or 1 refrigerated pastry/pie crust
1/2 cup milk
3/4 cup heavy cream
2 medium eggs
1 tablespoon chopped fresh tarragon
Salt and pepper
1/2 cup cheddar cheese, grated
3/4 cup cooked spinach, lightly chopped
1/2 cup cooked fava beans or edamame
To make the pastry:
Sieve flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, bread crumb-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 to 45 minutes.
To make the tart:
Lightly flour the work surface and roll out the pastry or store-bought dough to a circle approximately 1/8-inch thick and a little larger than the top of an 8-inch tart or quiche tin.
Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for another 30 minutes in the fridge.
Preheat the oven to 375 degrees F (190 degrees C).
Line the pastry case with parchment paper, add pie weights (or dried beans), and blind bake for 15 minutes. Once baked, carefully remove the paper and pie weights.
Reduce the oven temperature to 325 degrees F (165 degrees C).
Beat together milk, cream, eggs, herbs, and seasonings.
Scatter 1/2 of the grated cheese in the blind-baked crust, top with chopped spinach, 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 the remaining cheese on top. Place into the oven and bake for 20 to 25 minutes, or until set and lightly golden.
Note: To make it vegetarian (or if you just prefer butter) you can swap more butter for lard.