Guest Recipe: King Charles' Coronation Quiche

With the highly anticipated King’s Coronation just around the corner, there's no better time to indulge in a dish fit for royalty. And what better way to celebrate this momentous occasion than with the official delicious and elegant Coronation Quiche? Designed specifically for this historic event, this quiche is packed with a rich and flavourful filling that's sure to impress even the most discerning palates.

Combining the King’s favourite classic flavours, this quiche features eggs, cheese, spinach, broad beans and fragrant tarragon seasoning. The result is a savoury and luxurious dish that's perfect for any occasion, from a formal coronation ceremony to a casual brunch with friends.

But don't let the royal pedigree of this dish intimidate you - this recipe is easy to follow and can be adapted to suit your own taste preferences. So why not treat yourself and your loved ones to a taste of the high life with this delectable Coronation Quiche?

• Prep Time: 1 hr 15 min
• Cook Time: 35 min
• Total Time: 1 hr 50 min

Serves: 6 servings

Category: Pies & Pastries,Lunch,Baking

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

Equipment

• 20cm Flan Tin

Method

1. Sieve the flour and salt into a bowl; add the butter and lard and rub the mixture together using your fingertips until you get a sandy, breadcrumb like texture.
2. Add the milk a little at a time and bring the ingredients together into a dough.
3. Cover and allow to rest in the fridge for 30-45 minutes
4. 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.
5. 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.
6. Preheat the oven to 190°C.
7. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
8. Reduce the oven temperature to 160°C.
9. Beat together the milk, cream, eggs, herbs and seasoning.
10. 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.
11. 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.
12. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

Sarah is a huge fan of baking and shares delicious and stunning recipes on her baking blog A Spoon Full Of Vanilla. Sarah wants everyone to share in her love of cakes, pastries and sweet treats, whether you’ve been baking longer than you can remember or tentatively looking for something "easy" to try then you should definitely find something to suit.