King Charles Coronation Quiche Recipe & Berwick Lodge Afternoon Tea.
Kings Coronation Celebration.
We of course all know Coronation chicken as the iconic dish for the 1953 crowning of the monarch Queen Elizabeth II. Her sad passing last year means that 2023 will see her son, Charles, become King. This quiche has been personally chosen by the King and Queen Consort, as a masterpiece to any Coronation celebration. And we for one, think it sounds absolutely delicious!
We’ll be adding his special dish of Coronation Quiche to our afternoon tea Friday 5th-Monday 8th May (excluding the Saturday, due to a private event). We’d love to have you join us and celebrate the occasion… Book an afternoon tea as usual during this time, and we’ll add the extra treat automatically!
If you aren’t able to join us, why not consider making this dish and home and following along the recipe below?
How To Make Coronation Quiche.
Before Getting Started
This quiche recipe serves 6 people. You'll need 1 x 20cm flan tin. We have noted the ingredients and method below, but you can also watch and make along
here.
Coronation Quiche Ingredients
Pastry (or you can be 1 x 250g shop-bought shortcrust pastry).
- 125g plain flour
- 25g diced cold butter
- 25g lard
- 2 tablespoons milk
- Pinch of salt
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
Coronation Quiche Recipe and Method
- To make the pastry: sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips to form a 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, ensuring the pastry hangs over the edge. Be careful not to make any holes. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes. Remove the paper and beans. Trim the pastry edge.
- Reduce the oven temperature to 160C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter half of the grated cheese in the blind-baked base, evenly top with the chopped spinach and beans and herbs, then pour over the liquid mixture. Sprinkle over the remaining cheese.
- Place into the oven and bake for 20-25 minutes until set and lightly golden.
- Enjoy!
SHARE POST
