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#AceFoodDesk – Charles reveals new meat-free dish to replace Coronation Chicken – and it’s French
Charles and Camilla have urged Brits to celebrate the upcoming coronation by rustling up a meat-free tart with French origins.
A recipe for a ‘Coronation Quiche’ – made with broad beans, tarragon, spinach and cheese – was posted by the couple’s official social media accounts on Monday.
They were said to be hopeful people would share the dish as part of Coronation Big Lunches on Sunday 7 May, the day after Charles is formally crowned at Westminster Abbey.
It appears to be a vegetarian take on a favourite of his late mother which has appeared on afternoon tea platters at Buckingham Palace for years.
Royal Family share official quiche recipe for Coronation of King Charles
A version using salmon instead of spinach was developed by royal head chef Mark Flanagan and then-royal pastry chef Kathryn Cuthbertson and is featured in their Royal Teas recipe collection of 2017.
Charles has been outspoken about the environmental impact of meat consumption, revealing two years ago that he abides by a vegetarian diet on two days of the week and goes fully vegan for a third.
The naming of the Coronation Quiche suggests he wants it to symbolise his modernised, pared-back monarchy in the same way as Coronation Chicken evoked his late mother’s wish for friendly post-colonial Commonwealth ties.
The creamy sandwich filling – mild by today’s standards but strongly-spiced to British palates of the era – was inspired by South Asian curries despite India and Pakistan having gained independence six years before her accession in 1953.
The quiche is a staple of French cuisine consisting of a tart with fillings set in an egg-based mixture.
Although similar pastries appeared in the landmark 14th-century English cookbook The Forme of Cury, they eventually disappeared from British tables until troops returning from World War Two introduced modern quiche recipes from France.
Coronation Quiche features one distinctly English ingredient: Cheddar cheese.
Spinach and broad beans will both be in peak season when Charles is crowned and are available frozen at other times, meaning the tart can be made all year round.
Palace cooks suggest serving it ‘hot or cold with a green salad and boiled new potatoes’.
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