Say hello to the ultimate in coronation party food – super cute mini versions of the Coronation Quiche. No blind-baking is required, just press your pastry into a mini muffin tin, fill and bake.
It’s become somewhat of a tradition for a new official, Royal endorsed recipe to be released ahead of big Royal occasions. Most famously, coronation chicken, and now in honour of King Charles III’s coronation, we have a new official coronation recipe – the Coronation Quiche.
A quiche is a classic British favourite, great for picnics and parties so it makes sense Charles would go for this. While not as inventive as coronation chicken, I suspect it’ll be more of a crowd-pleaser (and vegetarian to boot). The official recipe is a celebration of seasonal ingredients – with spinach, broad beans or edamame beans, cheddar cheese and tarragon as the main feature. I’ve already delved into the recipe and adapted it to make it easier to follow, with ideas for more accessible ingredient swaps. Here’s my post breaking down how to make the Coronation Quiche.
However, these lovely mini versions of the official quiche make PERFECT party food. The process for making them is similar to the full-sized coronation quiche – but simplified. There’s no need to pre-cook or blind-bake the pastry, so you can just press the pastry into a mini muffin tin, fill and bake. You can choose between using storebought, ready-rolled pastry and making your own shortcrust, but it’s A LOT quicker and easier using storebought. A big platter of these lovely mini morsels with a dollop of sweet chilli jam on the side will make the perfect addition to any coronation party spread.
Why you’ll love this recipe
- They’re the PERFECT mess-free party finger food – no need for plates, cutlery or serviettes – or the risk of sauce spilling onto your guests.
- Easy to pick up and eat with one hand, while holding a drink.
- They look super impressive (especially all piled up on a serving plate) but are deceptively easy.
- Easily prepped ahead – they’ll last well for 3 days in the fridge and can be frozen.
- Equally delicious hot, cold or at room temperature.
- Kid-friendly and vegetarian.
As per the official Coronation Quiche recipe, I’ve adapted it slightly based on my preferences by adding a couple of key flavour enhancers, but these are of course optional.
- Shortcrust pastry. I tested using ready-rolled storebought, and making my own and while the taste is superior with a homemade pastry crust, it’s A LOT easier to use store-bought pastry. I’ve given you the option to make your own in the recipe card below if you’d like to give it a try.
- Spinach. I’m using fresh spinach leaves here, but you could use frozen spinach. Just make sure you defrost it first and squeeze out as much moisture as you can. It will look like a scary amount when you add it to your pan, but it will wilt down and reduce in size drastically as it cooks and water releases, so don’t panic.
- Mint. This is a change from the official recipe, which uses tarragon. I personally never have that herb to hand, and it’s often quite hard to find at the grocery store. Mint is a great, fresh alternative that still delivers the lovely spring flavour the quiche has been designed to celebrate.
- Edamame (soya) beans. This is an alternative listed on the official recipe and I prefer them to broad beans. That’s because broad beans have a tough outer shell that normally needs to be removed (you can eat it, I just don’t love the texture). You could also use garden peas. If you can find fresh, go for that, but frozen is much easier to find so that’s what I’m using here. Just submerge the beans in water for a few minutes to quickly defrost them.
How to make them
Use a cookie cutter or a glass to cut out little circles in your pastry dough (they should be just bigger than the top of your mini muffin holes). Spray your tin with cooking oil, or grease it with butter. Press the circles into your tin, patching any tears up with the pastry scraps. Pop into the fridge while you prepare the filling.
The official Coronation Quiche recipe states ‘cooked spinach’ as one of the ingredients, but doesn’t share how to do that. The most important thing to remember is that spinach is SUPER watery, and so you want to get that moisture out before adding it to the quiche shells. If you add it without cooking it first, the water will release in the oven and seep into the pastry, giving you a soggy-bottomed quiche.
Cook your edamame beans with garlic, spring onions and mint leaves for a couple of minutes, then add the spinach. Stir as it wilts down and then leave it for another couple of minutes, so the water can evaporate.
Whisk the eggs, milk, cream, salt and pepper together. Pile a heaped teaspoon of grated cheese into the bottom of your pastry shells, then top with another teaspoon of the green filling. Carefully pour over the egg/milk/cream mix, then top with the rest of the cheese. Bake for 25 – 30 minutes, until the top is golden. Let them cool slightly in the tin, before carefully removing them. They should easily slip out if they’re properly cooked. Dolloping a little sweet chilli jam on top to serve takes them to another level!
PRO TIP: The egg/milk/cream mixture will sink through the cheese and filling after you pour it in. Let them sit for at least 30 seconds before popping them into the oven so that you can top them up and make sure they’re nice and full. The filling will puff up (a bit like a souffle) in the oven and they’ll look like that when you take them out, but as you let them rest they’ll deflate.
Got a question?
These quiches will last well for 3 days, stored in a covered container in the fridge, so they’re PERFECT for making ahead of time. Reheat them for 5 minutes at 180C/360F fan, or serve at room temperature.
Yes! Store them in zip lock bags for 3 months in the freezer, then you can defrost them in the oven straight from frozen, for 12 minutes at 180C/360F fan.
Not for this recipe! Because these pastry shells are smaller than a larger quiche (like the Coronation Quiche), they’re a lot more forgiving. There isn’t as much wet filling in these mini versions, so there’s less of a risk of it seeping into the base before it cooks.
I’m using a 24-piece mini muffin tin – you could use a regular muffin tin but the quiches will be larger and may need longer in the oven.
Like this recipe? Here are more party food ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print