Coronation dishes have been a longstanding tradition in British royal history, reflecting the monarchy's tastes, the culture of the time, and the symbolism of the event. Over the years, these dishes have ranged from elaborate feasts to simpler fare. One famous example is the Coronation Chicken, created for Queen Elizabeth II's coronation in 1953. This dish showcased a blend of British and Indian flavors, symbolizing the merging of cultures within the British Empire. Now, the Coronation Quiche continues this tradition, illustrating the new King's tastes and values.

The Origins of Quiche
Quiche, the chosen dish for King Charles III's coronation, has a rich history that dates back to medieval Europe. Originating in the Lorraine region of France, quiche was initially a humble dish made from bread dough, eggs, and cream, often with bits of meat or vegetables mixed in. Over time, the dish evolved into the pastry-based version we know today, with shortcrust pastry replacing the bread dough. Quiche became popular in the UK during the 20th century and has since been embraced as a versatile and delicious dish suitable for a variety of occasions, including royal celebrations.

The Significance of Tarragon in the Coronation Quiche
The herbs and spices used in the Coronation Quiche not only add depth of flavour but may also hold symbolic significance. Tarragon, the featured herb in this recipe, has a long history in European cuisine, particularly in French cooking. It adds a distinctive anise-like flavour and is known for its ability to enhance other ingredients in a dish. Its inclusion in the Coronation Quiche pays homage to the dish's French origins.

The combination of spinach, broad beans or soya beans, and cheddar cheese in the filling also showcases the King's professed love for eggs and cheese, as well as his support for local, organic produce. Spinach and beans, both nutrient-rich and versatile, have long been staples in British cuisine, while cheddar cheese, originating from the village of Cheddar in Somerset, is one of the most popular and beloved British cheeses.

The Coronation Quiche is a celebration of flavours, tradition, and King Charles III's dedication to sustainable, natural ingredients. This delectable dish, with its aromatic tarragon and rich history, is sure to enchant taste buds at Coronation Big Lunches and beyond!

Coronation Quiche
By Royal Chef Mark Flanagan

INGREDIENTS

For pastry:

125g (1 cup) plain flour
pinch of salt
25g (2 tbsp) cold butter, diced
25g (2 tbsp) lard
2 tbsp milk
or 1 x 250g (9oz) block of ready-made shortcrust pastry

For filling:

125ml (½ cup) milk
175ml (¾ cup) double cream
2 medium eggs
1 tbsp chopped fresh tarragon
ALTERNATIVELY 1/2 tsp of Mrs Rogers Tarragon
salt and pepper
100g (3½oz) grated cheddar cheese,
180g (about 6oz) cooked spinach, lightly chopped
60g (2oz) cooked broad beans or soya beans

METHOD

Step 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.

Step 2
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.

Step 3
Have ready one 20cm (8in) flan tin. 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 (⅕in) thick. 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.

Step 4
Preheat the oven to 190C/375F. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans. Reduce the oven temperature to 160C/320F.

Step 5
To make the filling, beat together the milk, cream, eggs, herbs and seasoning. Scatter ½ of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. 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. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.