Coronation Quiche is a new culinary creation that has the permission of the British royal family to be served at the coronation of King Charles III and Queen Consort Camilla. Coronation Chicken has been demoted to second place.
On Monday, the future King of the United Kingdom published the recipe for a baked savoury pie to celebrate his coronation next month, seven decades after the delicately curried chicken dish was developed for Queen Elizabeth II’s coronation.
The quiche was picked “in celebration of Coronation Big Lunches” throughout the long weekend of ceremonies, Buckingham Palace stated. The couple made the decision together, as Camilla will also be formally crowned on May 6.
The lunches will be held largely on Monday, May 8, all around the country, and are intended to bring neighbours and communities together in celebration of the country’s first coronation in 70 years.
Camilla has been supporting the Big Lunch programme since 2013.
The new Coronation Quiche, in honour of Charles’s eco-friendly reputation, incorporates meatless ingredients including spinach, wide beans, and tarragon.
A rich quiche with a crisp, light pastry crust and subtle tastes is how the palace characterised it when it released the recipe online.
The article continued, “Eat hot or cold with a green salad and boiled new potatoes — perfect for a Coronation Big Lunch,” and a video of a royal chef preparing the delicious meal from scratch was also made public.
The brilliant yellow meal known as “Coronation Chicken” combines cold chicken in a curry cream sauce with a well-seasoned prepared salad of cold rice, green peas, and mixed herbs.
In 1953, Constance Spry, who at the time was the director of Le Cordon Bleu in Winkfield, near Windsor, made it her mission to design a menu that would please diners from all over the world.
After Queen Elizabeth II’s coronation on June 2, 1953, she was charged with hosting a luncheon for international dignitaries.