Might as well pair your Mint Julep with a Coronation Quiche (recipe if you don't have it already)
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King Charles chooses Coronation quiche as signature dish
It features spinach, broad beans and tarragon
BY LISA JOYNERPUBLISHED: 17 APRIL 2023
King Charles and Camilla, Queen Consort, have chosen a traditional quiche as the celebratory dish for the Coronation on Saturday 6th May 2023.
Featuring spinach, broad beans and tarragon, Their Majesties have shared the quiche recipe in celebration of the Coronation Big Lunches taking place over the bank holiday weekend.
It has been described as a "deep quiche with a crisp, light pastry case and delicate flavours", while also being recommended to eat with green salad and boiled new potatoes.
Chosen personally by the King and Queen Consort in conjunction with royal chef, Mark Flanagan, the recipe was shared on the royal's social media page. It has been chosen because it can be served hot or cold, suit a variety of dietary requirements, and is not too costly to make.
Want to make the Coronation quiche for your street party? Take a look at the recipe below, as shared by Buckingham Palace. Alternatively, watch the video above for a step-by-step guide. Enjoy!
Coronation quiche recipe
Ingredients: 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
Ingredients: 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. Begin by making 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 190°C.
6. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
7. Reduce the oven temperature to 160°C.
8. Beat together the milk, cream, eggs, herbs and seasoning.
9. 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.
10. 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.
11. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
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