Recommending street party-style food as the theme of the day for all non-royal revelers, Buckingham Palace officials just shared their official recipes to help us all get a taste of the majestic life at home. Cue up the official Coronation Celebration Playlist to get in the mood to make Aubergine (eggplant), Roast Rack of Lamb with Asian-Style Marinade, Prawn Tacos with Pineapple Salsa and Strawberry and Ginger Trifle, they recommend.
While that menu already has our mouths watering, if you really want to feel like you’re dining like you’re part of The House of Windsor, you should serve what King Charles III, Queen Consort Camilla and their guests will be enjoying at their official coronation Big Lunch. (For the uninitiated, the Big Lunch has been sponsored by Queen Consort Camilla since 2013, and the goal is to use food as a medium to bring communities together.)
Instead of coronation chicken, which was created for the late Queen Elizabeth II’s celebratory meal in 1953, the modern royal family will be serving a dish that’s ideal for breakfast, lunch or dinner: Coronation Quiche.
“A deep quiche with a crisp, light pastry case and delicate flavors of spinach, broad beans and fresh tarragon,” according to royal staff, this quiche can be enjoyed hot or cold and pairs beautifully with boiled new potatoes and a green salad.
The official Coronation Quiche recipe is in grams and milliliters rather than cups and ounces, so we translated it to measurements you might be more familiar with so you too can crown your table with the luxurious yet easy egg dish that serves six. Round up an 8-inch tart pan, two mixing bowls, a rolling pin, parchment paper, a spatula and measuring spoons/cups, then let’s get cracking.
For the pastry, feel free to score a shortcut at the supermarket; one 9-inch round refrigerated pie crust should work just fine if you’re crunched for time before tuning into the big event. Otherwise, follow the official quiche recipe: In a medium bowl, combine 1 cup all-purpose flour and a pinch of salt. Add 2 tablespoons of cold butter, diced, and 2 tablespoons of lard (or more cold, diced butter or vegetable shortening). Using clean hands, rub the flour mixture together until it looks rough, sandy, and similar to breadcrumbs. Drizzle in 1 tablespoon of milk, and press the pastry together. If it needs a little more liquid to come together, add ½ to 1 tablespoon more. Cover and chill the dough for 30 to 45 minutes.
After that refrigeration time, on a clean and flour-dusted surface, roll out the chilled dough into a 9-inch circle with a thickness between ¼- and ⅛-inch. Transfer the dough to the tart pan, pressing the pasty into the edges, and chill for 30 more minutes.
Preheat the oven to 375 degrees F. Line the chilled pastry with parchment paper, then top that with baking weights or dried beans (to help reduce the risk of bubbling-up spots and guarantee the crust cooks through). Bake for 15 minutes, then remove the parchment and weights. Lower the oven temp to 320 degrees F.
In the other bowl, combine ½ cup milk, ¾ cup heavy whipping cream, 2 eggs, 1 tablespoon chopped fresh tarragon and salt and pepper, to taste.
Sprinkle ¼ cup of grated Cheddar cheese over the partially baked crust. Evenly distribute ¾ cup roughly chopped cooked spinach and ½ cup cooked fava beans on top. Pour the egg mixture into the crust, then use a spatula to gently stir the custard so it evenly covers the vegetables and beans. Finish by sprinkling ¼ cup more grated Cheddar on top of the eggs, then bake for 20 to 25 minutes until the center is set and golden.
Just like that, you’ll be able to feast like a king or queen!