New Delhi: In honour of the 'Big Lunches' that are held to honour their coronation, the King and Queen Consort have specially selected a recipe for "Coronation Quiche." As per the Royal Family's official Twitter account, the open-baked savoury tart recipe, which includes spinach, broad beans, and tarragon, was given by Charles and Camilla.
Sharing the recipe on Twitter, The Royal Family wrote, "Easily adapted to different tastes and preferences, the Coronation Quiche – featuring spinach, broad beans, cheese and tarragon – encourages you to get involved with the Coronation Big Lunch."
Talking about it, the dish is a deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. It can be eaten hot or cold with a green salad and boiled new potatoes- a combination which is perfect for a Coronation Big Lunch!
Here is the detailed recipe for the quiche as shared on their official website.
Ingredients:
1 X 20cm Flan Tin
For 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
For 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:
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
- 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.
- 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.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- 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.
- 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.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
Additionally, 'Coronation Chicken', which is cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas, and mixed herbs, was created in 1953 for the late Queen Elizabeth II's coronation to serve the international guests who were hosted at Buckingham Palace after the ceremony.
The Royal Family also shared pictures from the celebration on their Twitter handle, with the caption saying, "The Coronation Big Lunch aims to bring communities together to celebrate the Coronation and share friendship, food and fun. Her Majesty, as Patron, has attended Big Lunches all across the UK and the world, including in Ghana and Barbados."