Quiche recipe: How to make King Charles’ official Coronation dish
Will you be eating a quiche for the King on May 6?
The British royal family has announced the official dish to celebrate the Coronation of King Charles III on May 6 is the ‘Coronation quiche’.
The recipe was chosen by the King and Queen Consort along with a royal chef because it is a good sharing dish, can be served hot or cold, suits a variety of dietary requirements and can be adapted. A quiche is also quite easy to whip up and the ingredients aren’t too expensive.
The idea beind the Coronation dish is that people will make a quiche at home, as part of a Coronation Big Lunch, a nationwide and international feast.
To mark the Coronation of King Charles III, follow McKenzie’s Foods adapted Coronation quiche recipe below.
King Charles will be crowned alongside the Queen at a lavish ceremony in Westminster Abbey on May 6.
Coronation Spinach & Feta Quiche
Preparation Time: 40 minutes
Cook Time: 35 minutes
Serves: 8
INGREDIENTS
- Pastry
- 200g McKenzie’s Wholemeal Spelt Flour
- 1 tsp McKenzie’s Australian Natural Sea Salt Large Grinder
- 110g unsalted butter, cut into cubes
- 6 tbs cold water
Millions of people around the world will be enjoying a Coronation quiche to mark the coronation of King Charles III.
METHOD:
- For pastry: In the bowl of a food processor add the flour and salt and pulse for 10 seconds to combine. While pulsing, gradually add the cold butter cubes until a crumbly texture is achieved.
- Slowly add the cold water, a tablespoon at a time while blending until the dough comes together. Form a disk and let dough rest on the bench for 10 minutes.
- Lightly grease a 23cm quiche pan. Roll the dough approximately 4mm in thickness to fit the quiche pan. Prick the base with a fork. Let it rest in the fridge for 1 hour.
- Preheat the oven to 180°C fan forced.
- Once rested, line the dough with baking paper, add beans or rice and blind bake the pastry for 20 minutes. Remove the weights and set aside. While the dough is blind baking, prepare the filling.
- For filling: In a small pan, heat oil and cook the finely sliced shallots for 5 minutes to soften, then add garlic and cook for another 2 minutes on low heat.
- Spoon the shallot mixture into the cooked pastry and spread evenly along the base.
- In a large bowl, whisk together the eggs, cream, salt and pepper and then fold though the chopped spinach. Pour this mixture into the pastry shell, careful not to overfill. Arrange the cubes of feta on top.
- Bake for 30-35 minutes or until the center of the quiche is set. Serve warm.
