The dish of the moment – Coronation Quiche. I was asked this week to trial the recipe (by ABC Sydney Evening with Indira Naidoo) to see how it performed.

I was sent this link:

https://www.theguardian.com/uk-news/2023/apr/17/king-charles-camilla-coronation-quiche-signature-dish

The recipe comes from King Charles and Queen Consort Camilla in conjunction with royal chef and recipe’s inventor Mark Flanagan.

I had some reservations I admit – a quiche with no onion? Shouldn’t it have an extra egg? Would it have enough flavour with all those vegetables? Broad beans in a quiche – really??

I decided to make it just as the recipe states and was very pleasantly surprised. It is light, nutritious and most importantly delicious. It will serve 6 people and I costed it out at around $11. Many of the ingredients can be found in the pantry, fridge or purchased from a local supermarket or vegetable supplier.

I came up with a few tips along the way, which I have shared here below.

At last count I’ve made 6. All test tasters have loved it. One neighbour enjoyed it so much he asked for a second large serve and one to take away for his Dad.

I think this quiche will become a family favourite, it is certainly a neighbourhood one already.

Served hot, warm or cold, whatever your preference it is certainly well worth making.

Since then, ABC Hobart came here to film the making of the quiche – see https://fb.watch/klzx5SWo2a//?mbextid=YCRyOi

MY TIPS

• I used frozen broad beans.  These need to be cooked in boiling water for 3 minutes.  If you would prefer them double peeled, just cool after cooking, cut a little slit in the bean and then press to extract the inner flesh (this is easy).  Hou will need to use approximately double the specified weight of beans to compensate for the removal of that outer skin.

• The recipe says soya beans can be used instead of broad beans.  You can buy shelled soya beans frozen (Edamame).  These too need cooking before using in the quiche

• No fresh tarragon?  I used dried as possums ate all the fresh in the garden (1 teaspoon) and reintroduced the fresh component by adding 1 tablespoon chopped parsley.

• I added a pinch of salt to the milk/cream mixture

• I used thickened cream instead of double cream

• Spinach needs to be cooked and well drained before using. Frozen spinach can be substituted for fresh.  Cook briefly and drain very well.

• For the cheddar cheese, I used extra tasty variety

• I used lard and butter in the pastry, but all butter can be substituted, or even a margarine if preferred.  The pastry was very easy to work with.

• The 2 tablespoons of milk needs to be measured with a 20ml tablespoon.  I used an extra 5ml or so of milk.  Flour incorporates different amounts of liquid on different days, so this is no surprise.

• The measurement of the flan dish is 20cm measured at the base