Coronation Quiche: Recipe personally chosen by King Charles and Queen Consort

The Coronation Quiche was selected by the King and his Queen Consort (Buckingham Palace / PA)
The Coronation Quiche was selected by the King and his Queen Consort (Buckingham Palace / PA)

The new monarch, King Charles III, will celebrate his coronation today (May 6) alongside his Queen Consort.

The Archbishop of Canterbury will conduct the special ceremony at Westminster Abbey this morning, with those across the UK and Commonwealth countries taking the opportunity to come together and mark the occasion.

In honour of the Coronation Big Lunch taking place up and down the country, King Charles and Queen Camilla have personally chosen an official recipe for families to make, called the Coronation Quiche, in collaboration with the royal chef, Mark Flanagan.

Here is the recipe for what the Royal Family’s website describes as “a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans, and fresh tarragon” that can be enjoyed hot or cold.

Coronation Quiche recipe

  • Serves six

  • Equipment needed: 1 x 20cm flan tin


For the pastry:

  • 125g plain flour

  • Pinch of salt

  • 25g cold butter, diced

  • 25g lard

  • 2 tablespoons milk

  • Or 1 x 250g block of readymade shortcrust pastry

For the 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


1. To make the pastry: sieve the flour and salt into a bowl; add the fats and mix it all together using your fingertips until you get a breadcrumb-like texture. Add the milk a little at a time before kneading the ingredients into a dough. Cover and allow to rest in the fridge for 30-45 minutes.

2. Lightly flour your work surface and roll out the pastry to a circle slightly bigger than the top of the tin with a thickness of approximately 5mm.

3. Line your tin with the pastry, making sure to not leave any holes as the mixture could leak. Cover and rest for a further 30 minutes in the fridge.

4. Preheat the oven to 190°C.

5. Line your pastry case with greaseproof paper, then add in baking beans, and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.

6. Reduce the oven temperature to 160°C.

7. Beat together the milk, cream, eggs, herbs, and seasoning.

8. Place half the grated cheese in the blind-baked base, top with chopped spinach, beans, and herbs, and then pour over the liquid mixture.

9. If needed, give the mixture a gentle stir to make sure the filling is evenly dispersed but don’t damage the pastry case.

10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.