Coronation recipe: King Charles’ Coronation Quiche

Make the Coronation Quiche vegan with this easy recipe. Opting to make this easy, egg and dairy free version of the Coronation Quiche is a positive choice for your health and the environment. With King Charles III’s Coronation taking place on Saturday 6 May 2023, many people up and down the country have planned street parties and get-togethers. In honour of the event, the Royals have released an official recipe for the occasion: “Coronation Quiche”. The quiche, a suggested centrepiece for coronation parties and events, makes use of seasonal spring ingredients, such as broad beans and spinach.

Coronation Quiche

Inclusions in the dish such as eggs, cream and lard however mean it is not vegan or vegetarian friendly. Swapping out ingredients such as eggs and double cream, and replacing them with tofu and soya milk, makes this dish a healthier option to enjoy at coronation celebrations, with a lower environmental impact

The industrial farming of animals is the most polluting and resource-intensive way to produce food; with milk, for example, producing more greenhouse gas emissions, requiring more land and using more water per litre than all plant- based milk alternatives. This means opting to leave animals off your plate is one of the best things that you can do as an individual for the environment.

The vegansociety.com Plate up for the Planet campaign highlights the environmental importance of what we put on our plate, and with animal farming accounting for nearly 80% of greenhouse gas emissions from the agriculture sector, we need to be making informed choices. Choosing to make this vegan version of the Coronation Quiche is a simple and delicious environmentally friendly swap.

Choosing plant-based alternatives doesn’t mean you need to compromise on taste, as this vegan Coronation Quiche recipe proves. Including all of the flavour of the original recipe, the vegan ingredients make the dish a healthier, more environmentally conscious and compassionate choice.

Make your own vegan Coronation Quiche using this delicious recipe by Hannah Hossack-Lodge

Servings: 8 people 
Prep Time: 40 minutes 
Cook Time: 65 minutes 
Chilling Time: 75 minutes
 

Ingredients

Pastry
250g plain flour 
pinch salt 
125g vegan block butter, cold and diced 
3-4 Tablespoons cold unsweetened soya milk
 

Filling
200g baby spinach 
60g edamame or broad beans 
1 tablespoon finely chopped fresh tarragon 
349g pack of silken tofu 
45g chickpea flour (gram flour) 
25g nutritional yeast 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1 teaspoon wholegrain mustard 
2 teaspoons white miso paste 
½ teaspoon salt 
140ml unsweetened soya milk 
1 tablespoon lemon juice 
2 tablespoons olive oil 
black pepper 

  

Method:

  1. To make the pastry, mix the flour and a pinch of salt in a large bowl. Add the cold vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. 
     
  1. Gradually mix in enough soya milk for the pastry to come together into a ball. Shape into a disc, wrap and refrigerate for about an hour, until the pastry is firm enough to roll out. 
     
  1. Roll the pastry out on a lightly floured surface into a circle large enough to line a 23 cm round tart or cake tin. 
     
  1. Transfer the pastry to the tin and gently press it into the corners. Use a sharp knife to trim off the excess pastry. 
     
  1. Prick the base all over with a fork then pop the tin in the freezer for 15 minutes while you preheat the oven to 180°C/160°C fan/gas mark 4. 
     
  1. Line the pastry case with a sheet of baking paper making sure that you leave some overhanging, then fill it with baking beans or dried rice. 
     
  1. Bake for 20 minutes then use the overhanging parchment to lift out the baking beans. Return the pastry case to the oven for 5-10 minutes, until pale golden. 
     
  1. While the pastry is baking, prepare the filling. Place the spinach in a large frying pan over a medium heat and cook while stirring until it has all wilted. Allow to cool then use your hands to squeeze out as much water as possible. 
     
  1. Roughly chop the cooked spinach and place it in a large bowl with the edamame or broad beans and the tarragon. 
     
  1. Place the silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, mustard, miso paste, salt, soya milk, lemon juice, olive oil and a good grinding of black pepper in a blender and blend until smooth, stopping to scrape down the sides as necessary. 
     
  1. Pour the tofu mixture into the bowl with the spinach and stir until well combined. 
  1. Pour the filling into the baked pastry case and bake for 40-45 minutes until set and golden brown. Allow to cool for half an hour before serving. Can be enjoyed warm or cold. 

 

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