King Charles and Queen Consort Camilla have “personally chosen” a French-inspired quiche to be a centerpiece in the Coronation “Big Lunch”. The couple’s dish will feature spinach, broad beans, cheese paired with tarragon.
The dish will form the centerpiece of street parties up and down the country, inspiring friends and neighbours to join forces to celebrate the Coronation on May 6.
A Buckingham Palace chef, dressed in a white uniform embroidered with the late Queen’s EIIR cypher, was shown preparing 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!”
The Coronation Quiche follows in the footsteps of the Coronation Chicken, created for the late Queen’s celebration in 1953.
The quiche recipe was chosen by the King and Queen Consort who discussed it with royal chef Mark Flanagan, who perfected it.
Coronation chicken was invented ahead of Queen Elizabeth II’s 1953 Coronation by Le Cordon Bleu cookery school founders Constance Spry and Rosemary Hume.
Originally called “poulet reine Elizabeth”, it involved mixing cooked chicken with a simple curried mayonnaise dressing.
It involved curry powder as fresh curry spices were almost impossible to find in post-war Britain.
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