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How to make King Charles' Coronation Quiche

The “coronation quiche” has been personally chosen by King Charles and Queen Consort Camilla
24 April 2023 12:10PM

What is a royal occasion without an official royal dish?

In the lead-up to King Charles' Coronation on May 6th, King Charles and Queen Consort Camilla have chosen a "coronation quiche" in hopes royal fans can make it a centrepiece for their coronation celebrations. The dish, which includes spinach, broad beans, cheese and taragon, is said to be adaptable for vegetarians if you swap out lard for coconut oil or olive oil.

The recipe was shared by The Royal Family social media channels, where a Buckingham Palace chef, (dressed in a white uniform embroidered with the late Queen’s EIIR cypher) shows the step-by-step process.

Check out King Charles' Coronation Quiche recipe below:

Coronation quiche recipe

Serves 6

You will need: 1 x 20cm flan tin



  • 125g plain flour
  • Pinch of salt
  • 25g cold butter, diced
  • 25g lard
  • 2 tablespoons milk
  • Or 1 x 250g block of readymade shortcrust pastry


  • 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


  1. To make the pastry: sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough.
  2. 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 190C.
  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 160C.
  8. Beat together the milk, cream, eggs, herbs and seasoning.
  9. Scatter half 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.