King Charles and Camilla choose quiche as the coronation's signature dish

It's a time-honoured tradition that has been embraced by the Commonwealth for many years, and it's no wonder why. What better way to celebrate a new monarch than with a signature dish that can be enjoyed by all?  

In 1953, the Queen's coronation was marked by the creation of Coronation Chicken, a groundbreaking recipe that has become woven into the fabric of British culture. And now, as Charles prepares to take the throne, he has unveiled his own signature dish: coronation quiche. 

The pastry-encrusted egg dish is flavoured with spinach, broad beans, cheese, and tarragon, and it can be served hot or cold. According to Buckingham Palace chef Mark Flanagan, people can easily make adjustments to suit their own tastes.

The decision to go with quiche was an easy one, as it's a convenient "sharing" dish that can be enjoyed by all. 

Here is the recipe in case you’d like to try it out for yourself: 

Coronation quiche recipe: 

Pastry:

• 125g plain flour 
• Pinch of salt 
• 25g cold butter, diced 
• 25g lard 
• 2 tablespoons milk 
• Or 1 x 250g block of ready-made shortcrust pastry 

Filling:

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

Method:

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. Add the milk a little at a time and bring the ingredients together into a dough.

2. Cover and allow to rest in the fridge for 30-45 minutes. 

3. 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 thick.

4. 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.

5. Preheat the oven to 190C.

6. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.

7. Reduce the oven temperature to 160C.

8. Beat together the milk, cream, eggs, herbs and seasoning.

9. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.

10. 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.

11. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.