Amongst all the machinations of the coronation of King Charles III on May 6 – who’s invited, who isn’t, yada, yada, yada – there’s an important culinary announcement that could see quiche have a bit of a glow-up in coming months or even years.

A coronation quiche of spinach, broad beans and tarragon has been chosen and shared by the King and Camilla, the Queen, as a dish that will grace Coronation Big Lunches across the UK, and perhaps the wider Commonwealth.

It joins the likes of  Coronation Chicken, designed for the 1953 coronation of Elizabeth II. Now a sandwich staple in the UK, many probably don’t even consider its lineage.

It’s been branded as boring by some. I’d say it’s more inoffensive, reliable, and a dish that when you get it right can be glorious. One that shines with good produce. I’ve seen comment that says it’s not a classic English dish. But it’s actually in the tradition of European royalty. It’s a little French with its roots in Germany and has been adopted wholeheartedly by the English middle class. Could it be a metaphor for the Royal family?

The King, a noted environmental voice, who has been pushing the (wheel) barrow on sustainable agricultural for decades would surely say use the best ingredients possible, sourced close to home. To ensure that your quiche game is up to scratch, we’ve gleaned some tips from Delicious. food editor, Lucy Nunes.

1. Whether you’re going homemade or shop bought, line your tart tin with pastry and fold over any excess, but do not cut away that excess. This will avoid the pastry shrinking whilst baking.
2. If you are not making your own pastry, then a quality store-bought shortcrust pastry is best.
3. There’s nothing worse than soggy, raw pastry. So, for a crunchy well-cooked base you should blind-bake the pastry before adding the filling.
4. If you’re new to all this, prick the base maybe half a dozen times with a fork, to avoid the pastry puffing up. Then line the pastry with baking paper, scrunching up the sheet to make it more pliable, before flattening again, and then lining. Add dried beans to weigh down the paper and cook for 10-15 minutes. Remove the weights and paper and bake for a further 10 minutes until golden.
5. You can also add a large tray to your oven when preheating the oven, giving it a boost of heat to bake the base.
6. If you don’t have a quiche tin, use a cake tin. It may be harder to pop out but you can cut it in the tin. Metal is always best as it conducts heat and helps pastry cook better. So, it’s best not to use a ceramic dish.
7. Quiche is a great recipe, coronation or not. You can sub in your favourite ingredients or whatever you have in the fridge, and also make it seasonal. If adding vegetables, cook them first as either they will not have enough time or heat to cook, or could end up giving out water, and again we’re back to soggy quiche. Cook mushrooms, onion, leek, and blanch asparagus or beans. Thinly sliced long green shallots work without cooking.
8. The official coronation recipe calls for lard but for some that’s not an option, if you’re vegetarian, or simply don’t have it to hand. Butter is as always, your friend.
9. To check if it’s done, it should look golden and set. If tested with a skewer, it should come out clean.
10. As tempting as it is to launch in right away, leave your quiche to cool for at least 10 minutes before slicing so it has time to properly set.

Related story: Matt Preston in defence of the coronation quiche