In celebration of Coronation Big Lunch taking place over the Coronation weekend, Their Majesties have shared a recipe for a Coronation Quiche – featuring spinach, broad beans and tarragon.
The “coronation quiche” has been personally chosen by the king and Camilla, the Queen Consort, in the hope it will be a centrepiece to many a coronation “Big Lunch” at street parties and community events on 06 May.
Read more: Coronation Quiche Recipe
The royal family’s website described it as “a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!”
The recipe was chosen by the king and queen consort in conjunction with the royal chef, Mark Flanagan, whose recipe it is, because it is a good sharing dish, can be served hot or cold, suits a variety of dietary requirements and preference, can be adapted, and is not too complicated or costly to make.
A Buckingham Palace chef, dressed in a white uniform embroidered with the late Queen’s EIIR cypher, was shown making the quiche in a video posted on social media.
The signature dish for the 1953 coronation was “poulet reine Elizabeth”, which came to be known as coronation chicken, made from an Indian-inspired creamy curry sauce.
It could conveniently be eaten as a salad or used to fill sandwiches and is thought to have been inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935.