King Charles III is set to be crowned at Westminster Abbey on May 6, and many Brits are preparing to celebrate the momentous occasion.
As part of the celebrations, Buckingham Palace has launched a new recipe known as the ‘Coronation Quiche’. The new recipe comes after the coronation chicken triumph, which was introduced in 1953 to celebrate the coronation of Queen Elizabeth II.
The new coronation quiche includes cheddar cheese, broad beans, tarragon, double cream and spinach, and definitely seems like a love or hate savoury snack. There’s already a divide between quiche lovers and quiche haters throughout the UK, and the added tablespoon of strong herby tarragon may divide people even more.
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The full ingredient list for the coronation quiche includes:
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
I knew I didn’t want to make the quiche crust from scratch, so I took a trip to my local Aldi to see if I could get all the ingredients. To my dismay, Aldi didn’t have ready rolled shortcrust pastry or broad beans, so I decided to swerve the beans and get my pastry from my usual click and collect Asda grocery shop to make life easier.
If I’m being totally honest, I wasn’t distraught at the fact that I couldn’t get any broad beans, because quite frankly I thought they were a bit of an odd addition to the quiche. Luckily, I had most of the staple ingredients at home already, so I cracked on with making the special quiche.
The method
Considering I’ve never actually made a quiche before, I was a little unsure of where to begin. I’d describe myself as a pastry novice, and even found myself a little bewildered when trying to tackle the ready-made pastry.
First, it was time to cook the pastry on its own. After several frantic phone calls to my mum, asking her what "baking blind" actually meant, I found some dry rice and put it in the centre of the pastry.
I rang my mum, proud that I’d achieved the first step, until she asked me "did you put some parchment paper under the rice?" Oh no. I did not. To my horror, the bits of rice stuck to the pastry, which I had to frantically brush out of the centre as much as I could.
Regardless of whether the next step was going to be a triumph or not, it was still going to contain hard bits of rice inside the crust, which was a bit off-putting. Nevertheless, I put my crust in the oven for 20 minutes until golden (with the rice on top of some foil this time).
Not only did the crust come out uneven, it was also slightly undercooked underneath where the foil had been. What an absolute disaster.
I didn’t let that put me off though, and made the filling for the quiche. The cheese and double cream made the filling look super indulgent, but I wasn’t too sure about the sheer amount of tarragon.
Don’t get me wrong, I like tarragon, but one tablespoon of the stuff seemed a little extreme. I whisked the filling together and gently poured it onto my cooked crust, and of course, it seeped from the uneven edges of the crust - typical.
I topped the quiche with more cheese and baked it for 25 minutes until it was golden. Let’s just say, I was actually relatively chuffed with the end result, despite the strong scent of tarragon filling my kitchen.
The verdict
Okay, so my quiche wasn’t perfect, but it didn’t look as bad as I thought it would. The edges of the crust weren’t even, but let’s just remember the old phrase "don’t judge a book by its cover" for now.
In terms of taste, the quiche was actually pretty yummy, but the tarragon was just too strong for me. If you’re not a fan of punchy flavours, maybe do half a tablespoon or even a pinch of tarragon to lessen the blow.
Would I attempt to make quiche again? Probably. But I’d definitely buy some parchment paper first - I learnt the hard way.
You can find the full recipe for the coronation quiche here.
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