The coronation quiche is a must to make for these royal coronation celebrations.

Are you a pastry purist? Ever made a quiche? Having a street party?

Petersfield nutritionist, Becky Taee makes her budget coronation quiche inspired by Jack Monroes’ recipe for the Big Help Out. 

Noni Needs taste the results of Becky’s quiching labours.

Easy Coronation Quiche

Serves 4 – 6


1 supermarket chilled short crust pastry sheet (320g)
125ml whole milk
175g full-fat cream cheese
2 medium eggs
1 tsp mixed dried herbs
Pinch of salt
Plenty of black pepper
100g cheddar cheese
120g frozen spinach
75g frozen peas


1  Pop the frozen peas and spinach in a microwave-safe bowl and ping for a minute on a high heat to defrost them. Stir together, and set to one side to cool while the pastry chills.

Note: I defrosted peas in fridge overnight because I don’t have a microwave and used fresh spinach, steamed it, squeezed it dry in tea towel and chopped.

2  Very lightly oil your tin and carefully place the pastry into it, taking care not to rip it. Cover and chill for a further 30 minutes to firm it up, then trim away any excess at the edges.

Note: Great tips for using pastry from youtube

3  Heat your oven to 190C/Gas Mark 5, and line the pastry loosely with greaseproof paper, baking parchment or tinfoil. Scatter baking beans or dried beans into it to weigh it down and prevent the edges from slinking into the base. Make sure you get beans into the corners and the edges to hold the pastry in place.

4  Blind bake the pastry case for 15 minutes in the centre of the oven.

5  While the pastry case is baking, make the filling. Measure the milk into a mixing bowl, and add the eggs, cream cheese, mixed herbs, salt and pepper. Beat well with a fork to combine evenly. Grate the cheese finely, and set to one side for now.

Note: I used hard goats cheese instead of cheddar.

6  When the pastry is baked, turn the oven down to Gas Mark 3/165C.

7  Scatter half of the cheese into the base of the pastry case, then add the spinach and peas, carefully distributing them evenly across the base. Pour over the liquid mixture, and top with the remaining cheese. Finish with a pinch or two of pepper.

Note: I used paprika for a little colour instead of pepper

9  Bake in the centre of the oven for 25-30 minutes, until golden and fairly firmly set. Remove from the oven and allow to cool for 5-10 minutes before carefully removing from the tin, and serve hot, warm, or cold.

It will keep in the fridge, covered, for up to three days. Adapted from Jack Monroe’s cheaper coronation quiche,