Why the quiche is a novel choice as signature Coronation dish

The reaction to the quirky quiche - the signature Coronation dish selected by King Charles III and Queen Consort Camilla, has been mostly, a mixed bag.

While some found the savoury pastry (consisting of spinach, fava beans, and tarragon baked into egg and cheese) a great choice, as it is a staple dish prepared in many households, many felt that this was too bland, and a stark contrast to the hearty signature Coronation dishes of yore.

No Takers For Quiche?
When compared to the iconic ‘Poulet Reine Elizabeth’ (or simply the ‘Coronation Chicken’) served at the crowning ceremony of the late Queen Elizabeth II in 1953, the well-meaning quiche does appear a little …. mundane.


The ochre-hued chicken dish, which was developed by Rosemary Hume and Constance Spry, the then headmistresses of the famous Cordon Bleu culinary school, consisted of tender poached chicken breasts coated in a generous helping of a delicate sauce made from red wine, mayonnaise, apricot juice, whipped cream, and curry powder.

Renowned food writer Sejal Sukhadwala, author of the best-selling book ‘The Philosophy of Curry’ traces the roots of the Coronation Chicken to the Jubilee Chicken, which was created on the occasion of the silver jubilee of King George V in 1935. Like his grandmother, Queen Victoria, George V loved curries. It was also a delicious nod to the British Raj’s colonial heritage.

1821: The Year Of Excesses
When it comes to arranging meals ‘fit for a king’, pretty much nothing can top the lavish banquet held in honour of King George IV.

George IV, who succeeded William IV, was an Epicurean through and through, with a penchant for exotic French dishes. So unsurprisingly, his coronation meal turned out to be the ‘king’ (pun intended) of all feasts. Rachel Rich, a historian based at Leeds Beckett University, notes that about 1,634 guests assembled at Westminster Hall on July 19, 1821, to feast on hundreds of dishes.

The first course consisted of over 20 dishes that included delicacies such as sauteed chicken with mushrooms, grilled lamb chops in pepper sauce, and quail pie. This was followed by two more courses with even more dishes - 22 and 31, respectively. The diners gorged on sole cooked in champagne, turtle soup, pastry temple, etc. This was followed by a serving of fresh fruits such as melons, plums, grapefruits, etc.

Is The British Monarchy Eating The Humble Pie?
Although Rich describes the quiche as a “boring lunchtime food rather than elegant royal festive food,” in an interview with British tabloid CBC, she explained that the quiche may symbolise something more than the whims of a royal with a penchant for organic eating.

Unlike the curry-flavoured Coronation Chicken, the quiche is more bland, more European. This symbolises a change of attitudes and public perception of both the royal family and Britain, says Rich. During the late Queen’s youth, the British were more self assured about “their place in the empire, which was turning into a commonwealth.”

More than half a century later, Britain is a nation undergoing an identity crisis and people are more ambivalent if not downright hostile both towards the British empire as well as the monarchy. “They (the royal family) probably don’t want to be accused of cultural appropriation during the coronation,” explained Rich.

Moreover, the emphasis on ingredients such as spinach and eggs, is an indirect way of promoting local produce and also Charles III’s way of distancing himself from the old image of the royalty associated with extravagance.