Last year I spent six hours painstakingly making the various parts needed to construct the Queen's Platinum Jubilee Trifle - only to experience one baking disaster after another and be left never wanting to cook again.
But clearly, I'm a bit of a masochist as I've agreed to get back in the kitchen once more and test out another royal recipe.
This time I'm trying my hand at the Coronation Quiche, a dish that was personally chosen by Their Majesties, The King, and The Queen Consort in celebration of the upcoming Coronation Big Lunch.
The quiche contains of spinach, broad beans, cheese and tarragon and the Royal Family claims it can be "easily adapted to suit different tastes and preferences".
The recipe has also garnered the approval of The Great British Bake Off's Dame Prue Leith, who was one of the first people to taste the official coronation pastry at a special Big Lunch at Westminster Abbey on Tuesday and thought it was "absolutely delicious".
Intrigued by the flavour combination, I headed out to my local Tesco to collect everything I'd need to get cooking and the ingredients came to £21.09 without a clubcard and £20.09 with one. A pricey total when you compare it to the £2.50 cost of a pre-made quiche from the store.
During my shop, I did have to make a few minor changes/tweaks to a few of the ingredients, as my nearest supermarket was missing certain items. For instance, the recipe calls for fresh tarragon, but they didn't have any so I was forced to use the dried stuff instead.
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Similarly, there were no fresh broad beans, so I opted for frozen ones.
And in place of baking beans for blind baking the pastry, the good people of Mumsnet assured me I'd be fine to use some rice in their place.
Otherwise, I had everything I needed to get going - including a backup sheet of ready-made shortcrust pastry, just in case anything were to go wrong (it's not cheating, the recipe says you can use it!)
Things initially got off to a pretty good start, I enjoyed the flashback to high school home economics classes while using my hands to rub the butter and lard into plain flour until it resembled breadcrumbs.
I was also pretty impressed that the mixture easily came together as a dough - although I did need to add a tiny bit more milk than the two tablespoons the recipe advises using at this point.
This soon became a running theme throughout my experience as I found some of the measurements weren't quite enough.
As I continued working my way through the method, the biggest issue I encountered wasn't actually something written in the instructions, it was a preparation step, all to do with the spinach.
The recipe calls for cooked spinach and I struggled to squeeze all the excess water out of mine after cooking, fearing I'd end up with a watery quiche.
It took a while, but I kept on at it and got there in the end... though I now never want to see any more damp spinach ever again.
The other main issue I experienced came when it was time to blind-bake the pastry shell, as I (rather stupidly) opted to use a quiche dish instead of the 20cm flan tin the recipe uses, as it was all I had.
This meant I didn't have quite enough of my homemade pastry to cover the dish, no matter how many times I rolled it out.
In order to avoid losing momentum I decided to revert to using the shop-bought pastry from here on out.
Thankfully the rest of the process went rather smoothly, and I was feeling pretty good about things by the time I added the grated cheese, spinach, beans, tarragon, and liquid filling to the pastry.
I popped the whole thing in the oven and baked it for 25 minutes.
When the timer went off I realised something wasn't quite right, as when I went to remove the dish from the oven, it still seemed a bit too jiggly. So once again I ignored the instructions and gave it another 10 minutes. The bigger dish meant it needed more time.
Pure panic struck though as I then watched the filling balloon as it continued to cook, looking more like a soufflé than a quiche. Was it going to explode?
A quick call to my mother-in-law to beg for help was all I needed and she reassured me it would soon drop back down and settle - and of course, she was right!
The quiche came out of the oven looking a little less neat than the one made by the royal household, but it looked like a quiche and that's the main thing.
After letting it cool for a few minutes, I tucked right in, eager to see if it was really worth all the fuss and I have to admit, it tasted good.
When prepping my ingredients, I was worried the tarragon would make it too fragrant and aromatic, but after cooking the flavour balanced out nicely and I'm a big fan of the different textures added by the spinach and beans.
It was also wonderfully cheesy, though that might have more to do with the fact that I was VERY generous with the amount I scattered over the top before baking. You can never have too much cheese in my opinion.
King Charles' and Queen Camilla's recipe recommends serving the quiche hot or cold with a green salad and boiled new potatoes, which I agree would work well with this and I'll definitely be adding these for dinner later.
As this was my first time making a quiche, I'm pleasantly surprised by the dish, however, it has to be said it was a rather expensive recipe that wasn't the easiest to follow if you're a cooking novice like myself.
Given how time-consuming it was, I think I'd stick to shop-bought in the future for a fraction of the price.
That said, it was tasty and it would be even tastier with a couple of extra ingredients.
In my opinion, it would be delicious with some chicken added... Coronation chicken quiche sounds more fitting anyway, don't you think?
Will you be giving the recipe a go? Let us know in the comments below.
