Quiche – the simple savoury tart that is causing quite the stir at the moment.

Last week the royal family unveiled the coronation quiche, a dish that was carefully selected by the King and Queen Consort themselves and crafted by the royal chef, Mark Flanagan. The dish is designed to be the star attraction at the “Big Lunch” street parties and community events scheduled to mark the occasion on May 6th.

The official photo of the Coronation Quiche from the Royal UK website. A quiche sliced into triangles sites on a round plate.
The official photo of the Coronation Quiche from the Royal UK website.

It is believed the dish was selected because it is a dish that is easy to share, can be enjoyed hot or cold, suits a variety of dietary requirements, can be adapted and is not too complicated or costly to make.

While the official recipe shared on the Royal UK website isn’t gluten-free, simply switching to a gluten-free pastry will make this safe to eat. By using a gluten-free short-crust pastry (we like Becky Excell’s recipe) the coronation quiche also becomes suitable for vegetarians.

Coronation quiche follows “poulet reine Elizabeth” which was the signature dish for the 1953 coronation of Queen Elizabeth. The dish became known as coronation chicken and was made from an Indian-inspired creamy curry sauce. If you’d like to try a gluten-free vegan version of this dish, Aimee Ryan shares her version with AGFL readers here.

Gluten-Free Coronation Quiche

Buckingham Palace
We give coronation quiche a gluten-free makeover.
Prep Time 15 minutes
Cook Time 25 minutes
Course Lunch
Cuisine British
Servings 6


  • 250 g store-bought gluten-free shortcrust pastry see note
  • gluten-free plain flour for rolling


  • 125 ml milk
  • 175 ml double cream
  • 2 medium eggs
  • 1 tablespoon chopped fresh tarragon
  • Salt and pepper
  • 100 g grated cheddar cheese
  • 180 g cooked spinach lightly chopped
  • 60 g cooked broad beans or soya beans


  • Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
  • Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
  • Preheat the oven to 190°C.
  • Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
  • Reduce the oven temperature to 160°C.
  • Beat together the milk, cream, eggs, herbs and seasoning.
  • Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
  • If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
  • Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.


While it’s not currently possible to purchase gluten-free shortcrust pastry from supermarkets in Australia, you could use the gluten-free puff pastry from the freezer section of major supermarkets in this recipe.
Alternatively, New Zealand company Lincoln Bakery make individual gluten-free pastry shells that can be purchased online and could be used to make individual gluten-free coronation quiches.
If you’d like to try making your own gluten-free shortcrust pastry, we recommend the recipe from UK blogger and cookbook author Becky Excell. She shares the recipes with AGFL here.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.