No party or picnic is complete without the new, Royal-approved Coronation Quiche. This simple version of the recipe is stuffed with seasonal greens and surrounded by a lusciously creamy savoury custard. Add crispy, buttery pastry and you’ve got a winner of a bake, fit for a (literal) King.
The official dish of King Charles III’s coronation was announced ahead of his coronation in May 2023, and while I’ll forever be a coronation chicken girl, this lovely fresh coronation quiche is well worth trying. It’s essentially a very green, veggie-packed tart, but the good amount of grated cheese and the crispy pastry make it extra special.
However, when I read the official coronation quiche recipe, I thought it was a little tricky to follow. So I’ve played around to make it easier to follow, with clear, straightforward instructions.
A couple of key things for me were missing. There’s no information about HOW to cook the spinach or how much salt to use, and I also found the timing was off. The original recipe instructs you to cook the quiche for 20 minutes, but it took my oven 40 minutes to achieve a lovely golden result. This will rely on the heat of your oven, so I would check it after 20 minutes and see how it’s going. I also found that the pastry needed another 5 minutes, sans rice, after blind baking to dry out the base.
I also tested a mini-party quiche version of the recipe and I actually love these even more than the original size. These cute little ones are PERFECT for parties as they’re a lot easier for guests to pick up and eat. Plus, you don’t even have to blind-bake the crust.
In this post – everything you need to make the Coronation Quiche
- Shortcuts and swaps
- Ingredients you’ll need
- Step-by-step guide on making it
- How to make mini-versions
- Your questions answered
Swaps and shortcuts
- I’ve swapped out fresh tarragon for fresh mint. Tarragon has a divisive aniseed flavour, and it’s a herb not often used (or is one you buy for one recipe and then end up wasting). Mint provides a lovely, springtime freshness and pairs perfectly with the other ingredients.
- I’ve gone for edamame (soya) beans rather than broad (fava) beans. The official recipe states you can use either or, and I find the skins of edamame beans less tough.
- I’ve amped the flavour by using garlic (I can’t resist!), spring onions (scallions) and parmesan, but you can stick to the original and leave them out if you like.
- I tested the quiche using homemade shortcrust pastry and using storebought. Storebought is undeniably easier – it cuts at least an hour off prep time. However, the flavour of homemade pastry is far superior. I also swapped the lard in the original recipe for butter as butter is much easier to find, and keeps it vegetarian-friendly. If you have the time and inclination, make your pastry, but if you’re looking for a quicker version, storebought is the way to go. You can also make the pastry the night before (or up to 5 days before) you want to make the quiche – that makes things a lot more manageable.
The great thing about this recipe is the relatively simple list of ingredients.
- Mint. As I’ve said above, I’ve swapped the tarragon for mint here, but you could of course use tarragon. Flat-leaf parsley or coriander (cilantro) would also work well and pair with the other flavours. I’ve also increased the quantity to 2 tablespoons.
- Spinach. There really is a MOUNTAIN of spinach in this recipe, but once you wilt it down, it becomes much more manageable. I’m using fresh spinach leaves, but you could use frozen. You’ll just need to defrost it and squeeze as much moisture out as you can before using it.
- Edamame (soya) beans. I‘m using frozen edamame beans because they’re much easier to find. Broad beans have a tough outer pod which usually needs to be removed, so we’re keeping things simple by using edamame. You could also use frozen garden peas.
- Milk. Ideally, use whole milk for extra creaminess, but you can use skimmed or semi-skimmed here, or use your favourite plant-based milk.
- Shortcrust pastry. If you’re making it yourself, you’ll need plain flour, butter, salt and a little milk or water. You can of course use a packet of ready-rolled storebought pastry for ease, or switch things up and use puff pastry.
You’ll also need a tart tin, ideally nonstick and metal with a removable base. The original recipe calls for a 20cm tin, but this recipe will work in a 23cm tin as well. You’ll also need baking paper or aluminium foil, uncooked rice or dried beans (like chickpeas/garbanzos) or baking beans to blind bake the crust.
OPTIONAL ADD-INS: You could add more seasonal ingredients like asparagus, broccolini or wild garlic, or add smoked salmon, crispy bacon, chorizo or ‘nduja to spice things up. A dollop of sweet chilli jam on the side would also be fab!
How to make it
If you’re making your pastry, you can do it in either a food processor or by hand. Just make sure you let it rest in the fridge for at least 30 minutes before using it.
Roll the pastry out on a lightly floured surface, until it’s about 1/2 cm thick and is just larger than the top of your tin. Press the pastry into the tin, gently pressing into the edges. If it tears don’t worry, you can use any pastry scraps to patch it up. Line your pastry base with baking paper and either uncooked rice, dried beans or baking beans, then bake the pastry for 15 minutes. Remove the baking paper and weights, then pop the pastry in the oven for another 5 minutes just to dry out the base.
Cook your spring onion (scallions) for a few minutes with a little salt, then add the edamame beans and mint, then the spinach and stir as it wilts, softens and the water releases from the leaves.
Scatter half the grated cheese all over the base of the pastry, then top with the spring onion, mint, edamame and spinach mix. Whisk your eggs together, then add the cream, milk, 1/2 teaspoon of salt and a very good grind of black pepper. Pour this mixture all over the greens in the pastry, then scatter the remaining cheese on top. Bake the quiche until lovely and golden and just set in the middle. Let it cool for 15 minutes in the tin, before CAREFULLY removing it and placing it on a wire rack.
Want to make mini quiches?
Making mini versions of the coronation quiche is PERFECT for any party. They’re much easier for guests to eat and there’s no need for plates or cutlery. Making the mini version is essentially the same process as the full-sized quiche, BUT, there’s no need to blind-bake the pastry crusts.
I have a whole post that breaks down the recipes for mini coronation quiches in more detail if you’re interested!
Got a question?
I really recommend it, to avoid the dreaded soggy bottom. If you add the wet filling directly onto the uncooked pastry, the pastry won’t have a chance to crisp up and cook, and the filling will just seep into it. Blind baking helps stop this happening, as the pastry is already on its way and a little drier. I know it’s tempting to skip this step, but you’ll end up with a soggy mess.
The reason it’s soggy is that the fat in the pastry melts before it gets a chance to form a strong structure – blind baking is the best way to counteract this. Sometimes, even if you do blind-bake your pastry crust, you’ll still end up with a bit of a soggy bottom. This is especially tricky with very wet fillings (like this one!) If you end up with a soggy bottom, don’t stress too much. Your quiche will still be absolutely delicious, and it’ll become less obvious once it’s a little cooler.
The official recipe calls for a celebration of seasonal spring ingredients – spinach leaves, broad beans or soya beans, tarragon and cheddar.
Yes! Like any quiche recipe, this one will keep really well and is perfectly fine to make the day before you want to serve it.
Yes! This recipe is honestly a lot quicker and easier using ready-rolled shortcrust pastry. Homemade has a better flavour, so if you do have the time (or you just want to give it a go!) I really recommend trying it.
If you notice your pastry crust has cracked while blind-baking, don’t panic! There’s a really easy fix. Mix 1 tablespoon of plain flour with 1 tablespoon of water into a paste. Use this paste with your fingers to patch up the crack, much like you would patch a wall. Pop it back into the oven for a couple of minutes to set, then you’re good to go.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print