Coronation Big Lunch to feature the Quiche; Royal Family shares recipe (WATCH)

The big lunch marking the coronation of the King and Queen Consort will have a personally hand-picked recipe -- 'Coronation Quiche'.

The Royal Family's Twitter handle shared a recipe from Charles and Camilla of the 'Coronation Quiche' that includes broad beans, spinach and tarragon. The Coronation Big Lunch aims to bring communities together to celebrate the Coronation and share friendship, food and fun, the handle added.

King and Queen Consort described the dish as a deep quiche with a crisp, light pastry case and delicate flavours of broad beans, spinach and fresh tarragon. The video shows the palace chef, wearing a white uniform embroidered with late Queen Elizabeth’s EIIR cypher, making the quiche.

Quiche is said to have originated in Germany in the Middle Ages. The word quiche is believed to have come from kuchen, meaning cake in German. However, in culinary circles, the quiche is known as a classic French dish.

The royal family’s website noted: "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!"

Let's look at the recipe shared by King Charles and Camilla:

The Quiche Ingredients:

* For the pastry:

125 grams plain flour
A pinch of salt
25 grams diced cold butter
25 grams lard
2 tablespoons milk

(You can alternately use a 250-gram block of readymade shortcrust pastry)

* For the filling:

2 medium eggs
175ml double cream
125ml milk
100g grated cheddar cheese
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans
1 tablespoon chopped fresh tarragon
Salt and pepper

Preparing the Quiche

* Step 1: Prepare the pastry: Sieve the flour and salt into a bowl; add the fats and using fingertips rub the mixture till you get a breadcrumb-like texture. Bring the ingredients together into a dough while adding milk a little at a time. Let the dough rest in the refrigerator for 30-45 minutes.

* Step 2: Sprinkle flour on the work surface. Roll out the dough to a circle slightly larger than the top of a 1 X 20cm Flan tin and measuring exactly 5mm thick.

* Step 3: Line the tin with the pastry. Ensure that there are no holes in the pastry or the mixture could leak. Let it rest for another 30 minutes in the refrigerator.

* Step 4: Preheat the oven to 190 degrees Celsius.

* Step 5: Place the greaseproof paper in the pastry case. Add broad beans; bake blind for 15 minutes. Remove the greaseproof paper and baking beans.

* Step 6: Lower the oven temperature to 160 degrees Celsius.

* Step 7: Beat together the eggs, milk, cream, herbs and seasoning.

* Step 8: Scatter half of the grated cheese in the blind-baked base. Then add the chopped spinach, beans and herbs. Then pour it over the liquid mixture.

* Step 9: Gently give the mixture a delicate stir to ensure the filling is evenly dispersed. Be careful not to damage the pastry case.

* Step 10: Sprinkle the remaining cheese. Keep it in the oven and bake for 20-25 minutes until it is set and turns light golden.