In the run-up to the King’s Coronation, we will make Coronation Quiche in the deli counter following the Royal Family recipe. With sausage rolls, pies, scotch eggs, brownies and cookies also available why not celebrate with a Farm Shop picnic? You can browse a selection of charcuterie and local cheeses, smoked trout and pâté and some great bread or crackers. Add a bottle of Ashling Park Sparkling and find a quiet spot near the wild flowers for the perfect picnic.
For the retro Coronation, don’t forget some local Garlic Farm Coronation sauce for the best Coronation Chicken, using Creedy Carvers free range chickens (that were served at the last Royal wedding).
You can make your own coronation quiche following the Royal Recipe
How to make Charles and Camilla’s Coronation Quiche
1 X 20cm Flan Tin
Ingredients:
Pastry
- 125g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or 1 x 250g block of readymade shortcrust pastry
Filling
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon
- Salt and pepper
- 100g grated cheddar cheese
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans
Method
1. To make the pastry:
Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture.
Add the milk a little at a time and bring the ingredients together into a dough.
Cover and allow to rest in the fridge for 30-45 minutes.
2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
4. Preheat the oven to 190°C.
5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
6. Reduce the oven temperature to 160°C.
7. Beat together the milk, cream, eggs, herbs and seasoning.
8. Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.