Coronation Quiche

A Stokes recipe by our Resident Chef

  • Serves 6
  • 70 mins
Taste without compromise

What you'll need

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Jar 220g
Case 6x 220g
Jar 250g
Case 6x 250g
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From your local shop
  • 1 x 320g block short crust pastry
  • 400g Skinless and boneless Chicken thighs
  • 1 small bunch local Asparagus spears (Cooked)
  • 2 handfuls Baby Spinach
  • 1 small white Onion- peeled & diced.
  • 4 Free Range Eggs
  • 100ml Double Cream
  • 100g grated Cheddar Cheese
  • 1 pint Milk
  • 3 Tablespoons Stokes Coronation Sauce.
  • 1 Tablespoon fresh chopped Parsley.

Enjoy the video below. And learn more about our Royal Celebration HERE.


  1. Roll out the pastry to about 1/2 cm thick and line a greased flan dish  (About 10 inches in diameter). Trim off any excess pastry (the trimmings can be re rolled and used in things like Sausage Rolls. Try mixing in a little Stokes Chilli Jam in the filling!)
  2.  Allow to rest in the fridge for at least 10 minutes.
  3. Cover the pastry with greaseproof and fill with ceramic baking beans. Bake Blind for 15 mins on a medium oven (160 C) until the pastry starts to crisp slightly. Remove from the oven and allow to cool.
  4. Oil & season the Chicken thighs and roast in a hot oven (180 C) until cooked through and allow to cool.
  5. Add a dash of oil to a frying pan and cook the onion until soft, add the spinach and the chopped asparagus spears. Cook for 2-3 minutes and set aside.
  6. Crack the eggs and mix with the milk, cream, Salt & Pepper and the Coronation Sauce.
  7. Chop the Chicken and then add to the quiche base followed by the cooked onion, asparagus and spinach and then add the cheese.
  8. Pour over the Quiche mix and fill level. Bake in a medium oven (160 c) for 15-20 minutes until the quiche has set. Remove from the oven and allow to cool.