Coronation Quiche

Of all the extraordinary dishes King Charles could have chosen for his Coronation, he went for a humble quiche.⁠ This buttery tart can be served as a starter or main course and is great for street parties, informal lunches or picnics. Many thanks to Naomi Hansell for the delicious recipe.

Coronation Quiche

Pastry ingredients: 

Purchase a 300g approx. ready made shortcrust or puff pastry. Alternatively, you can also make the pastry yourself:


  • 50g cold butter, cubed
  • 50g lard (or replace this with butter)
  • 200g plain flour
  • A pinch of salt
  • 2 tbsp milk

Filling ingredients:


  • 3 eggs
  • 200ml double cream
  • 200ml milk
  • 1 tbsp chopped fresh tarragon, or 1 tbsp frozen chopped tarragon or 1/2 tsp dried tarragon
  • A good pinch of salt
  • 250g approx fresh spinach
  • 100g cooked broad beans or frozen soya/edamame beans.
  • 150g grated cheddar cheese, a nice tangy flavoured one

The Portmeirion for AGA White Baking Tray is perfect to make the quiche. Use a 23cm round fluted edged tin for the classic quiche presentation if you prefer.


  1. Make the pastry if you need to by rubbing together the cold butter and lard with the flour until it
    looks like breadcrumbs. Add the milk and bring together with a knife or your hand. Form into a
    flat ball, knead gently then wrap and chill in the fridge for 20 mins while you prepare the filling.
  2. Cook the fresh spinach in a dry pan over a medium heat for a few minutes until wilted. Cool and
    squeeze the leaves together to remove as much liquid as possible. If using frozen spinach, just
    defrost and squeeze. Chop the squeezed spinach roughly and set aside.
  3. Cook the broad beans by boiling in a pan on the boiling plate or hotplate on boiling setting for 5 mins.
    Drain, cool and slip the beans out of their skins unless they are very small. Set aside. Frozen
    edamame beans do not need cooking first.
  4. Take the pastry, unwrap and roll out to the thickness of a £1 coin. Grease the tin or dish if using
    puff pastry. Line the tart tin or dish with the pastry, pressing into the corners or fluted edges.
    Prick the pastry with a fork. Chill or freeze for a few moments.
  5. Measure the milk and cream into a jug. Add the eggs, beat lightly with a fork and add the
    chopped tarragon and salt.
  6. Now assemble the quiche. Spread half the grated cheese on the pastry. Add the spinach and
    beans. Carefully pour in the egg, cream and herb mixture. Sprinkle the remaining cheese on top.
  7. Bake in the AGA roasting oven, placed on the floor grid placed on the oven, for 20 - 25 mins. Check
    after 20 mins and turn if necessary to make sure the quiche browns evenly.
  8. Delicious served warm but perfect to serve cold as well. Suitable for freezing. Defrost on the
    AGA simmering plate lid (with a folded tea towel underneath) or in the AGA warming oven.
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