The King and Queen Consort have personally selected a recipe for their royal 'Coronation Quiche' to mark the upcoming ceremony in which Charles and Camilla will be crowned.
The royals shared their chosen recipe for the open baked savoury tart which features a blend of spinach, broad beans and tarragon, Birmingham Mail reports.
For the late Queen Elizabeth II's coronation in 1953, Coronation chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs was made up for the foreign guests to feast on before they were later entertained at Buckingham Palace.
It was confirmed by Buckingham Palace that the quiche was specially picked out as it worked as a sharing dish, can be served hot or cold, can be easily adapted to suit different tastes and suits a wide variety of dietary requirements. The royal family's website described it as 'a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon.'
"Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch!"
Recipe for Charles and Camilla's Coronation Quiche:
1 X 20cm Flan Tin
Ingredients:
- Pastry
- 125g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or 1 x 250g block of readymade 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
Method
1. To make the pastry:
Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture.
Add the milk a little at a time and bring the ingredients together into a dough.
Cover and allow to rest in the fridge for 30-45 minutes
2. 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.
3. 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.
4. Preheat the oven to 190 degrees C.
5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
6. Reduce the oven temperature to 160 degrees C.
7. Beat together the milk, cream, eggs, herbs and seasoning.
8. 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.
9. 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.
10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
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