‘I made the Coronation Quiche and I liked it

‘I made the Coronation Quiche and I liked it


Express.co.uk makes delicious Coronation Quiche


King Charles and Queen Camilla have chosen the Coronation Quiche as their dish of choice in the hope it will become a centrepiece of many Big Lunches being held in May as part of Coronation celebrations up and down the country.

The royal family’s website described the quiche, created by royal chef Mark Flanagan, 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 is perfect for street parties because it is a good sharing dish and can be served hot or cold.

The dish follows in the footsteps of the 1953 Coronation Chicken – which was officially known as “poulet reine Elizabeth” – as the official celebratory food for the 2023 Coronation.

I made the quiche using the official royal recipe – but how did it turn out? Follow our taste test and learn how to make the signature dish.

'I made Coronation Quiche and this is what I thought'

‘I made Coronation Quiche and this is what I thought’ (Image: DOROTHY REDDIN)



  • 125g plain flour
  • Pinch of salt
  • 25g diced cold butter
  • 25g lard
  • Two tablespoons milk
  • Or one x 250g block of ready-made shortcrust pastry


  • 125ml milk
  • 175ml double cream
  • Two medium eggs
  • One tablespoon chopped fresh tarragon,
  • Salt and pepper
  • 100g grated cheddar cheese,
  • 180g cooked spinach, lightly chopped
  • 60g cooked broad beans or soya beans

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I began by rolling pastry into my tin

I began by rolling pastry into my tin (Image: DOROTHY REDDIN)


As the recipe allowed for ready-to-roll pastry, I decided to go down the slightly easier route and buy this for the Coronation Quiche.

After rolling out the pastry with a rolling pin and some flour, I placed it over a 20cm flan tin and used my fingertips to pat down the pastry onto the metal.

Using my rolling pin, I cut off the excess pastry hanging over the sides of the tin in order to make it look neater. I then pierced the base several times with a fork to prevent the pastry from rising in the oven.

The recipe stated to leave the pastry tin in the fridge for 30 minutes before baking, so I did that. I then dry-baked it for 15 minutes with a piece of baking paper and rice to prevent the pastry from rising.

While the pastry was cooking, I started to make the quiche filling. I did this by mixing the double cream, milk, eggs, tarragon, salt and pepper together in a bowl.

I was very happy with the finished result

I was very happy with the finished result (Image: DOROTHY REDDIN)

I tried a slice of the quiche hot out of the oven and it was quite tasty

I tried a slice of the quiche hot out of the oven and it was quite tasty (Image: DOROTHY REDDIN)

After the pastry was cooked, I grated some £3.75 extra-mature cheddar cheese from Waitrose and put half of this across the base of the tin.

I then added the spinach, broad beans and all of the creamy egg mixture. To top it off, I added the rest of the cheddar cheese.

The quiche came out of the oven after 25 minutes looking bubbly from the cheese. It had browned ever so slightly, which made it look so tasty.


    I let it cool for roughly 10 minutes before putting the quiche on a plate, and I made sure to try a bite where I could taste the main ingredients, spinach and broad beans.

    I was quite nervous beforehand due to the divisive reviews, but I found this quiche to taste mainly of the extra-mature cheddar cheese I used, which made it a lot nicer. Without this cheese and excessive seasoning, it would be incredibly bland.

    I think this will be a nice dish to eat during King Charles’s Coronation as it’s not too difficult to make. But I would recommend using the strongest cheese possible and adding plenty of salt and pepper.

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