Queen Elizabeth had Indian-inspired coronation chicken served at her banquet in 1953.
Seventy years later, her son, King Charles III — who adores anything with eggs and cheese — has plumped for a “coronation quiche” to celebrate being crowned.
Queen Elizabeth had Indian-inspired coronation chicken served at her banquet in 1953.
Seventy years later, her son, King Charles III — who adores anything with eggs and cheese — has plumped for a “coronation quiche” to celebrate being crowned.
It also appears to have taken inspiration from the monarch’s love of gardening and features spinach, broad beans and tarragon.
The tart was developed in close conjunction 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.
It is hoped that people will be inspired to make the quiche and serve it at the “Big Lunches” held in communities up and down the country over the May 6-8 coronation weekend.
But not everyone thinks it’s a great idea, with the social media response going into overdrive.
Some have pointed to the fact that there is an egg shortage in the UK, while others called it “lame”.
The palace said quiche was chosen because it is considered a good “sharing” dish to take to a street party and can be served hot or cold.
It also suits various dietary requirements and preferences and is considered “not too complicated to make or require costly or hard-to-source ingredients”.
Buckingham Palace said the savoury flan could be easily “adapted to suit individual tastes and diets by adding or substituting ingredients”.
“We look forward to collaborating with chefs and amateur cooks suggestions on that front,” a spokesman said, adding: “Above all, it’s delicious!”
Former Buckingham Palace chef Darren McGrady said the King’s choice was no surprise because Charles loves any food containing eggs and cheese.
Mr McGrady, who worked for the late Queen for 15 years, said he had often made quiche for Charles.
“It’s no surprise that King Charles III has shared 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.
“Made this for him many times, especially with salmon he’d caught in the river Dee.”
A Palace chef dressed in a white uniform embroidered with the late Queen’s EIIR cypher and a chef’s hat was shown making the quiche in a video posted on social media.
The Royal Family’s website described it as a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad 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 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 as part of 1980s-themed challenges. But even the likes of cookery queen Delia Smith have struggled with soggy-bottomed quiches.
Her website offers advice to keep best the base crisp.
Ms Smith wrote in a recipe for quiche lorraine: “For years, I’ve been experimenting with this type of recipe to eliminate, forever, the problem of the soggy pastry base that seems to plague so many people, myself included.”
“I will stress that the container must be metal, not porcelain or glass.”
For the late Queen’s celebration in 1953, coronation chicken was invented.
The cold chicken in a curry cream sauce with a well-seasoned salad of rice, green peas and mixed herbs were offered to the foreign guests who were entertained at Buckingham Palace after the ceremony.
Constance Spry and Rosemary Hume, principals of the Cordon Bleu Cookery School in London, created it.
The big coronation lunch aims to unite neighbours and communities to celebrate the May 6 coronation.
Camilla has been a patron of the Big Lunch initiative since 2013.
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2023-04-18 00:45:00Z
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