My version of the Coronation Quiche recipe, which was released as part of King Charles III’s Coronation by The Royal Chefs.
AD: Gifted Burleigh Pottery Regal Peacock for Recipe Creation
My Coronation Quiche Recipe with English Asparagus
My version of the Coronation Quiche recipe, that Buckingham Palace released as part of King Charles III’s celebrations, has fresh English asparagus, Somerset Feta cheese and Cheddar cheese in it, as well as tarragon.
The original recipe has broad beans and spinach in it, as well as lard in the pastry; however, I thought that the spinach would make the quiche too wet, and the broad beans is an odd ingredient for a flan I think, by way of texture.
I’m also not sure about lard in the pastry, as shared in the original recipe, which renders it non vegetarian – plus it’s not an ingredient that I use much nowadays
I’ve used a light but buttery shortcrust pastry base for my Coronation Quiche, with a lovely cheesy custard that is flavoured with salt, white pepper and chopped taragon.
I’ve opted for whole milk in place of cream, which also lightens this up considerably, without taking away from the luxuriousness of a Regal recipe fit for a King!
Serve this quiche at room temperature, for your Coronation street party – or for afternoon tea or as part of a May bank holiday picnic.
This is the second recipe I’ve created for the King’s Coronation – my first recipe was for these delightful BUCKINGHAM PALACE FRUIT SCONES.
I hope you will enjoy this Coronation Quiche as much as we have here. We’ve also served it with steamed new potatos and green beans, for a delicious luncheon dish.
Do let me know if you make it, and what your thoughts are about the original Royal quiche recipe, Karen
How to make Shortcrust Pastry
Ingredients:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Method:
Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
More Quiche, Flan and Tart Recipes
Sweet Pie Recipes
- Amish Rhubarb & Custard Pie
- Old-Fashioned Lattice Apple Pie
- Mum’s Bilberry Plate Pie and Clotted Cream
Pin me for Later
Recipe for Coronation Quiche
Coronation Quiche
My version of the Coronation Quiche recipe, that Buckingham Palace released as part of King Charles III's celebrations, has fresh English asparagus, Somerset Feta cheese and Cheddar cheese in it, as well as tarragon.
The original recipe had broad beans and spinach in it, as well as lard in the pastry; however, I thought that the spinach would make the quiche too wet, and the broad beans is an odd ingredient for a flan I think, by way of texture.
I'm also not sure about lard in the pastry, as shared in the original recipe, which renders it non vegetarian - plus it's not an ingredient that I use much nowadays.
I've used a light but buttery shortcrust pastry base for my Coronation Quiche, with a lovely cheesy custard that is flavoured with salt, white pepper and chopped taragon.
I've opted for whole milk in place of cream, which also lightens this up considerably, without taking away from the luxuriousness of a Regal recipe fit for a King!
I hope you will enjoy this Coronation Quiche as much as we have here. We've also served it with steamed new potatos and green beans, for a delicious luncheon dish.
Do let me know if you make it, and what your thoughts are about the original Royal quiche recipe, Karen
Ingredients
- 1 x bunch fresh asparagus tips
- 100g English feta cheese (sometimes called salad cheese), crumbled
- 150g Cheddar cheese, grated
- 5 large free-range eggs
- 300ml milk
- 1 stem of tarragon, leaves removed and finely diced
- Salt and pepper, to taste
- 350g ready made all butter shortcrust pastry (or homemade shortcrust pastry)
Instructions
1. Preheat the oven to 180C/3500F/Gas Mark 6. Grease and line a 10” (25cms) flan or tart dish.
2. Roll out the pastry to fit the flan dish, prick all over the base of the base with a fork and then bake blind for 10 to 15 minutes. (Bake blind by lining pastry with greaseproof paper and covering with baking beads or beans)
3. Take the pastry case out of the oven and take the greaseproof paper off the pastry case.
4. Snap the woody ends off the asparagus tips and steam them for 3 to 4 minutes in a tall saucepan, with the delicate spears facing upwards. Take them out and allow them to drain.
5. Meanwhile, beat the eggs, milk, the crumbled feta cheese and grated cheese together, season with salt and pepper, add the chopped tarragon and then pour the filling into the pastry case.
6. Arrange the asparagus spears on top of the filling, in an attractive pattern and bake the flan on the pre-heated oven for 20 to 25 minutes, or until the filling is puffed up, golden brown and the middle is set.
7. Take the flan out of the oven and allow to cool slightly, before cutting into slices and serving.
8. NB: The woody ends of the asparagus can be used for soups.
Notes
Homemade shortcrust pastry:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
Optional Extras:
When wild garlic is in season, add 6 to 7 wold garlic leaves, diced finely, in place of tarrago.
Use cream cheese in place of feta cheese.
Use Cheshire or Wensleydale cheese in place of feta cheese.
Very fine asparagus tips do not need to be pre-steamed, just arrange on top as in step 6.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 351Total Fat 33gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 11gCholesterol 166mgSodium 437mgCarbohydrates 5gFiber 0gSugar 3gProtein 8g
I have been creating these Coronation recipes as part of my ongoing ambassadorship with Burleigh Pottery. They sent me a wonderful selection their REGAL PEACOCK china.
I LOVE being an ambassador for Burleigh, as it is all made in England – or to use their new tagline, ALL MADE HERE.
Frank | Memorie di Angelina says
What a lovely dish. Sounds delicious and looks absolutely gorgeous. Truly fit for a king. 😉
Now I love buttery pastry, but I’m also partial to lard, which produces a particularly flaky crust— so I might just go for the original recipe. Either way, though, this is a winner.