Compared to the super-elaborate swiss-roll-and-amaretti trifle introduced to mark the Queen’s platinum jubilee last year, King Charles’s coronation quiche seems an underwhelming choice. Its chief innovation – the addition of broad beans – is seasonal but unexciting. And at the end of the day, it’s still just a quiche.
Surely, we thought, Guardian readers could do better. An appeal for your own favourite quiche variations was launched. Submissions flooded in. Many refused to enter into the spirit of the exercise – “I hate quiche!” was one, not atypical response. But plenty of variations – from the humble to the exotic to the, frankly, quixotic – were offered up. I was determined to replicate three of them.
