Chris Baber’s Coronation inspired Quiche

Inspired by the flavours of coronation chicken, this is the perfect dish to enjoy hot or cold with a salad and potatoes on the Coronation weekend!

If you’re looking for a veggie alternative – you can just take out the chicken for a delicious meat-free option!


  • 150g shredded cooked chicken
  • 1 onion diced
  • 100g peas defrosted
  • 1 tsp curry powder
  • 125g cheddar cheese grated
  • 2 large eggs
  • 250ml single cream

Pastry (or use shop bought case)

  • 175g plain flour
  • 100g cold diced butter
  • Pinch salt
  • 1 egg yolk
  • 4 tbsp cold water


  1. Grease and chill a 20cm flan tin.
  2. Put the flour, butter and salt into a large mixing bowl. Use your fingertips to rub to bread crumbs.
  3. Add the egg and water. Bring together into a dough.
  4. Lightly flour a work surface. Roll out to 2mm thick.
  5. Lay the pastry over the top of the tin, gently form into the fluted of the tin. Chill in the fridge for 15 minutes.
  6. Preheat the oven 180°C.
  7. Line the pastry with baking paper. Fill with dried beans or rice. Bake for 15 minutes. Remove the paper and beans / rice. Bake for another 10 minutes until lightly golden.
  8. Meanwhile heat 1 tbsp butter over a medium heat in the frying pan. Add the onion, season with salt. Cook for 8 minutes until soft then stir in half of the curry power. Cook for a further minute then remove form the heat.
  9. In a separate bowl combine the cream, eggs, salt, pepper and remaining curry powder followed by the cooked onions.
  10. When the pastry is golden fill scatter in the chicken and peas with half of the cheese. Pour over the egg mix then scatter with remaining cheese.
  11. Bake for 25-30 minutes until lightly golden and just set.
  12. Allow to cool then remove form the tin to serve.