How to make King Charles and Queen Camilla’s Coronation quiche

Royal family unveils Coronation Quiche

Here is how to make a dish that is fit for a king.

During Queen Elizabeth’s Coronation 70 years ago, Her Majesty chose coronation chicken as the signature dish to be served at street parties to celebrate the crowning of a new monarch.

King Charles and Queen Camilla have personally chosen a quiche for their Coronation as it is “easily adapted to different tastes and preferences.”

The royals are hoping people take part in the Big Lunch project, so that millions of people across the UK and the world will host street parties that will “bring neighbours and communities together to celebrate the Coronation and share friendship, food and fun.”

On the Royal Family’s Instagram, a video has been posted of a chef from Buckingham Palace making the Coronation quiche. Here is how to join in the royal celebration and make the dish.

How to make King Charles and Queen Camilla’s Coronation quiche

Ingredients for the pastry

125g of plain flour

25g of cold butter that has been diced

256 of lard

Two tablespoons of milk

A pinch of salt

Or alternatively, you can use a block of ready-made shortcrust pastry available at most supermarkets.

Ingredients for the filling

125ml of milk

157ml of double cream

180g of lightly chopped cooked spinach

100g of grated cheese

60g of broad beans or soya beans

Two medium eggs

One tablespoon of fresh tarragon

Salt and pepper to taste

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The recipe comes in two parts in order to make the pastry and then make the filling of the quiche.

In order to make the pastry, first use a sieve to combine your flour and salt in a mixing bowl.

Next, combine your lard and butter in the mixing bowl and use your fingers to rub the mixture together until it appears sandy and like breadcrumbs in texture.

Add your milk a little and a time and mix until the mixture combines into a dough.

Cover your mixing bowl with a towel and allow it to rest in the fridge for around 30 to 45 minutes.

After the time has passed, lightly flour a countertop and roll out the dough into a circle. The pastry should be a little bigger than the top of your cooking tin and should be around 5mm thick.

Line your cooking tin with pastry, and make sure there are no tears or moles in the mixture which could cause the pastry mixture to leak. Then let the pastry rest in the fridge for another 30 minutes.

Next, it is time to move on and create the quiche filling. After letting the pastry rest, preheat the oven to 190 Celsius (375 Fahrenheit) and line the pastry case with greaseproof paper.

Add the baking beans to the pastry case and bake for 15 minutes, and then remove the greaseproof paper and baking beans.

Reduce the oven temperature to 160 Celsius (320 Fahrenheit). Next, get a mixing bowl and add your eggs, milk, cream, herbs and seasoning for a liquid mixture.

Take half of your grated cheese and add it to the to pastry base. Top it with cooked spinach, beans, herbs and then pour in the liquid mixture.

If required, very carefully give the mixture a stir to make sure the filling is even throughout the quiche, but make sure not to damage the pasty.

For the final step, scatter your remaining cheese on top and place in the oven. Bake your quiche in the oven for around 20 to 25 minutes until your quiche is baked and golden.

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