Queen Elizabeth had Indian-inspired coronation chicken served at her banquet in 1953.
Seventy years later, her son, King Charles III, who loves everything with eggs and cheese, has a ‘Coronation Quiche’ to celebrate his coronation.
Unveiled yesterday by Buckingham Palace, the dish also appears to be inspired by the monarch’s love of gardening, and features spinach, fava beans and tarragon.
The cake was developed in close collaboration with the King and Queen Consort by the royal chef Mark Flanagan at Buckingham Palace. Mr Flanagan has been in charge of royal meals since 2002. We hope people will be inspired to make and serve the quiche during the “Big Lunches” held in communities across the country during the May 6 coronation weekend. 8.
Quiche was chosen because it is considered a good dish to take to a street party and can be served hot or cold. It also suits a wide variety of dietary needs and preferences and is considered “not too complicated to make or require expensive or hard-to-find ingredients.”
King Charles III – who loves everything with eggs and cheese – has feasted on a ‘Coronation Quiche’ to celebrate his coronation
The recipe has been released so that Britons can make the dish themselves
The savory flan can also be easily adapted to individual tastes and diets by adding or substituting ingredients, according to Buckingham Palace.
“We look forward to working with chefs and amateur cooks for suggestions on that front,” said a spokesperson, adding, “It’s especially delicious!”
Former Buckingham Palace chef Darren McGrady said the king’s choice came as no surprise as Charles loves anything egg and cheese.
Mr McGrady, who worked for the late Queen for 15 years, said he often made quiche for Charles.
“It’s no surprise that King Charles III shared a coronation quiche to celebrate his coronation,” he wrote on Twitter.
His mother, the Queen, loved chocolate, but the King loves anything with eggs and cheese.
“Has made this for him many times… especially with salmon caught in the River Dee.”
A palace chef, dressed in a white uniform embroidered with the late Queen’s EIIR cipher, and a chef’s hat, was shown making the quiche in a video posted to social media.
The royal family’s website described it as “a deep quiche with a crispy, light pastry and delicate flavors of spinach, fava beans and fresh tarragon.” ‘Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!’
Quiche is known as a classic French dish, but it is said to have originated in Germany in the Middle Ages, with the word quiche coming from the German ‘kuchen’ meaning cake.
Contestants on The Great British Bake Off have made quiches in the past as part of 1980s themed challenges.
But even cooking queen Delia Smith has struggled with soggy quiches. Her website gives advice on how best to keep the base crunchy.
Mrs. Smith wrote in a recipe for quiche lorraine: ‘For years I have experimented with recipes like this to solve forever the problem of the soggy puff pastry base that seems to bother so many people, myself included.
Unveiled yesterday by Buckingham Palace, the dish also appears to be inspired by the monarch’s love of gardening, and features spinach, fava beans and tarragon
The cake was developed in close collaboration with the King and Queen Consort by Royal Chef Mark Flanagan at Buckingham Palace
“I will emphasize that the container should be metal, not porcelain or glass.” Coronation Chicken was invented for the celebration of the late Queen in 1953.
The cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs was offered to the foreign guests who were entertained at Buckingham Palace after the ceremony.
It was created by Constance Spry and Rosemary Hume, both directors of the Cordon Bleu Cookery School in London.
The Coronation Big Lunch aims to bring neighbors and communities together to celebrate the May 6 coronation. Camilla has been a patron of the Big Lunch initiative since 2013.