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Chef unveils vegan quiche recipe for King’s Coronation

2nd May 2023 - 08:47
Hannah Hossack-Lodge has opted to make an egg and dairy free version of the Coronation quiche that is a positive choice for people’s health and the environment.

With King Charles III’s Coronation taking place on Saturday 6 May, 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’.  

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. This is also a dish that individuals and caterers can make during Public Sector Catering’s Plant-Based Week (15-19 May).

Hannah Coyne, campaigns manager at the Vegan Society, said: “King Charles has long been an advocate for environmental issues and it would have been great to see more environmentally conscious selections in the coronation recipes.

“Our 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.”

Coronation quiche recipe

Servings: 8 people 

Prep Time: 40 minutes 

Cook Time: 65 minutes 

Chilling Time: 75 minutes


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

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 


  • 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. 
  • 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.  
  • Roll the pastry out on a lightly floured surface into a circle large enough to line a 23 cm round tart or cake tin. 
  • Transfer the pastry to the tin and gently press it into the corners. Use a sharp knife to trim off the excess pastry. 
  • 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. 
  • 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. 
  • 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. 
  • 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.  
  • Roughly chop the cooked spinach and place it in a large bowl with the edamame or broad beans and the tarragon. 
  • 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. 
  • Pour the tofu mixture into the bowl with the spinach and stir until well combined.  
  • 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. 

Find more vegan recipes and nutrition information at and for advice on making environmentally friendly plant-based swaps, visit

Written by
Edward Waddell