FEMAIL reveals the history of the quiche

History of the humble quiche! As King Charles announces his Coronation meal, FEMAIL reveals how eggy dish has long had ties with the Royal Family and is now a hit with millennials (plus the top 10 recipes to know)

  • Quiche has long had ties to the royal family and is now a hit with millennials 
  • Read More:  Quiche Le Reign! Will Charles and Camilla’s quiche prove a match for Coronation Chicken from 1953?

Coronation chicken won its way into the nation’s heart after the late Queen chose the Indian-inspired dish to be served at her banquet back in 1953.

And now, King Charles is hoping his ‘Coronation Quiche’ will prove equally as popular 70 years on. 

Last night, Buckingham Palace announced the dish the monarch has chosen to celebrate being crowned King next month. 

The tart – which features spinach, broad beans and tarragon – has been developed with Royal Chef Mark Flanagan and appears to have taken inspiration from Charles’ love of gardening. 

It is hoped people will be inspired to make the quiche and serve it up at the ‘Big Lunches’ being held up and down the country over the Coronation weekend of May 6-8.

Coronation chicken won its way into the nation’s heart after the late Queen chose the Indian-inspired dish to be served at her banquet back in 1953. And now, King Charles is hoping his ‘Coronation Quiche’ will prove equally as popular 70 years on (pictured, TikTok user Taming Twins wows followers with her quiche recipe) 

The dish, which became a household dish in the 1950s amidst WWII, began to sink in popularity in the 1980s (left and right) 

Despite the dish fading in popularity over the years, it’s now seeing somewhat of a resurgence – and King Charles is said to be a fan (pictured, tasting some quiche during a visit in 2008) 

A sign of popularity? The dish has also become a popular meal for bakers to whip up on Great British Bake Off 

Quiche was chosen because it is considered a good ‘sharing’ dish to take to a street party and can be served hot or cold. 

It also suits a wide variety of dietary requirements and preferences and is considered to be ‘not too complicated to make or require costly or hard-to-source ingredients’. 

Although quiche is commonly credited as a French dish, similar recipes have been used in British cookery since the 14th century.

What’s more, the late Queen was also said to be a fan of the savoury snack – and was particularly partial to a classic quiche Lorraine. 

Here FEMAIL takes a look back at the history of the quiche – from becoming a post-war staple to gaining an unlikely fanbase among millennials. 


Quiche is known as a classic French dish, but is said have actually originated in Germany in the Middle Ages, with the word quiche coming from the German ‘kuchen’, meaning cake

The 10 quiche recipes to know – from classic to vegan friendly (and even a pastry-free version!) 

1. Cheese, spring onion and clotted cream quiche by Harry Hook  


  • 320g Pack Ready-rolled Shortcrust Pastry
  • Knob of butter
  • 2 Bunches Spring Onions, sliced diagonally
  • 4 Eggs
  • 50ml Trewithen Dairy Whole Milk
  • 75g Trewithen Dairy Cornish Clotted Cream
  • 175g Mature Cheddar, grated


2. Salmon and Broccoli Quiche by Val Stones


For the pastry:

  • 250g plain flour
  • 125g butter, cubed
  • ¼ tsp fine sea salt
  • 1 medium egg, lightly beaten
  • 50ml chilled water

For the filling:

  • A knob of butter
  • 1 tbsp olive oil
  • 1 shallot
  • 1 close of garlic
  • 200g purple-sprouting broccoli
  • 4 medium eggs, lightly beaten
  • ½ tsp fine sea salt
  • 1 tsp black pepper
  • 230ml single cream
  • 1 tsp fresh chives, finely chopped
  • 150g smoked salmon
  • 12 cherry tomatoes (cut in half) to decorate


Val’s top tip: There is no need to blind bake the pastry casing first as, by preheating your baking sheet, the base of the quiche will be nice and crisp.

3.  Aldi’s Goats Cheese and Salmon Quiche


  • 200g Specially Selected Smoked Salmon
  • 375g Ready Rolled Shortcrust Pastry
  • 100g Specially Selected Hollandaise Sauce
  • 150g Goat’s Cheese
  • 80g Shallots, thinly sliced
  • 8g Fresh Parsley
  • 3 Medium Eggs
  • 40ml Whole Milk
  • Black Pepper
  • Paprika
  • 22cm Loose Bottom Fluted Quiche Tin


4. Asparagus and Oak Smoked Yorkshire Wensleydale Quiche by Wensleydale Creamery



  • 200g trimmed asparagus
  • 1 bunch trimmed spring onions
  • 100g Oak Smoked Yorkshire Wensleydale cheese, crumbled
  • 50g butter
  • 2 large eggs, with the yolks and whites separated
  • 220ml double cream
  • Sea salt


  • 200g plain flour
  • 100g butter, chopped
  • Beaten egg whites, to glaze


5. Vegan Leek, Mushroom and Blue ‘Cheese’ Quiche by Vegan Recipe Club 



  • 1 sheet ready to roll shortcrust (eg Jus-Rol or some of the other supermarket own brands)


  • 2 medium leeks, trimmed and thickly sliced
  • 150g/2 cups mushrooms, sliced (around 0.5cm thick)
  • 3 cloves garlic, finely chopped
  • 1 tbsp fresh parsley, finely chopped or use dried parsley
  • 350g/1½ cups firm tofu
  • 150g/2 cups vegan cream cheese
  • 110ml/⅓ cup plus 2 tbsp plant milk
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric (or more if you’d like it a bit more yellow in colour)
  • 1 tbsp lemon juice
  • 2 tsp vegan syrup (eg agave or maple etc)
  • 1 tbsp Dijon mustard
  • 1 tbsp corn flour
  • 1½ salt (ideally black salt/Kala Namak as this has an eggy taste but any salt is fine) plus more for seasoning
  • Pinch black pepper plus more for seasoning
  • 250g vegan blue cheese (eg Sheese, supermarket own brands, Violife, Green Vie – we used Bute Island Sheese French Style)


6. JAZZ Apple, Leek & Bacon Quiche by Daniel Snook 

Ingredients (Serves 4)

For the filling

  • 250g leek – sliced in to rings
  • 100g bacon or lardons
  • 2 JAZZ™ Apples – cored and cut in to thin slices
  • 3 tbsp breadcrumbs
  • 200g crème fraîche
  • 4 medium eggs
  • 1 tbsp oil
  • 1 pinch of nutmeg
  • Salt & pepper to season

For the shortcrust pastry (can use ready-made pastry)

  • 160g flour
  • 3 tbsp water
  • 100g butter
  • 1 pinch of salt


7. British Lion Eggs’ ‘Forget the Pastry’ Quiche 


  • 5 British Lion eggs
  • 4 tbsp milk
  • 2 tbsp vegetable oil
  • 4 spring or red onions, trimmed and chopped
  • 100g cherry tomatoes, halved
  • 85g pack Parma ham, torn into pieces
  • 100g feta cheese, crumbled


8. Rejuvenated’s  Tofu & Tomato Quiche


For the base

  • 2 cup Ground almonds
  • 1 cup Oats, ground to a powder
  • 2 tbsp Nutritional yeast
  • 1/4 tsp Oregano
  • dash Chilli flakes to taste
  • 1 Egg or 3 tbsp aquafaba
  • Salt & pepper to taste

For the filling

  • 500 g Firm organic tofu
  • 6 tbsp cashew, almond or oat milk
  • 1 Large onion, peeled and finely chopped
  • 4 Garlic cloves, minced
  • 3 Spinach, handfuls
  • 1 Basil, bunch
  • 3 tbsp Nutritional Yeast
  • 1/2 tsp Chilli flakes
  • 1 tsp Oregano
  • Salt & pepper to taste


1. Preheat oven to 180C. Start by making your base by stirring together all ingredients until well combined and sticky. Press into the base of a spring-formed tart tin, then prick all over with a fork. Place in the oven to bake for 12-14 minutes, or until lightly golden. Remove and allow to cool.

2. Place tofu into a blender and blitz, adding milk one tablespoon at a time until the mixture is smooth but not runny – only add as much milk as you need to get the tofu lump-free, the mixture should be thick! This should be no more than 6 tbsp. Set aside.

3. Gently heat some olive oil in a pan. Fry the onion for a few minutes, then add in the garlic and cook until golden. Stir in the spinach, basil, Nutritional yeast, oregano and chilli flakes and cook until spinach has wilted.

4. Stir in the smooth tofu, then season well with salt and pepper to taste. Heat until warm. Remove from the heat.

5. Spoon the tofu mixture over the tart base, using the spoon to smooth the top. Press the tomato halves into the quiche, then place in the oven to bake for around 30 minutes, or until the quiche is firm to touch. Allow to stand for 5 minutes – or until cool – before cutting and serving.

9. Judy Joo’s Eggless Quiche 


Spinach Tofu filling:

  • 350g silken tofu, drained well
  • 1 Tbsp chickpea flour or corn flour
  • ½ tsp sea salt
  • ½ tsp black pepper, fresh ground
  • 1 large clove garlic, grated
  • ¼ tsp nutmeg, freshly grated
  • 1 Tbsp butter
  • Drizzle of extra virgin olive oil
  • 375g fresh spinach leaves
  • 50g leeks, chopped finely, white part only
  • 30g sundried tomatoes, thinly sliced
  • 55g aged parmesan, grated
  • 55g feta cheese, grated
  • 20g cheddar cheese, grated


10. Curried smoked haddock quiche by James Cochran


  • 500ml whole milk
  • ½ medium onion
  • 2-3 tsp medium curry powder
  • ¼ tsp cayenne pepper
  • 1 bay leaf
  • 300g undyed smoked haddock
  • 45g butter
  • 45g plain flour
  • 100g extra mature cheddar, grated
  • 3 tbsp snipped chives
  • 1 large egg
  • watercress, to serve


  • 250g plain flour, plus extra to dust
  • 125g butter, diced
  • 2½ tbsp double cream


1. For the shortcrust pastry, sift the flour into a large bowl with a pinch of salt and rub in the butter until it resembles breadcrumbs. Stir in enough double cream to bring the pastry together into a ball with your hands. Flatten into a disc, wrap and chill for at least 1 hour.

2. Let the pastry rest at room temperature for 15 minutes or until easier to roll out. Flour your work surface and roll the pastry disc to a circle of around 30cm diameter. Use to line a deep 23cm loose-bottomed tart tin, prick the base and chill for at least 30 minutes or until firm.

3. Preheat the oven to 200°C, fan 180°C, gas 6. Put the milk, onion, spices and bay leaf in a pan and bring slowly to the boil. Place the smoked haddock in a large heatproof bowl. Once the milk has reached boiling point, pour it over the fish, cover with a plate and set aside – the fish will poach gently as the milk cools.

4. Line the chilled tart case with baking paper and fill with baking beans. Put onto a baking tray and bake for 25 minutes until golden. Remove the paper and beans and bake the pastry for a further 5 minutes until crisp and dry, then set aside. Turn off the oven if prepping ahead.

5. Once the haddock is cool, remove it from the milk using a slotted spoon and flake into chunky pieces. Strain the milk into a large jug, discarding the onion and bay leaf.

6. Melt the butter in a medium pan, add the flour and cook for 1-2 minutes, stirring. Remove from the heat and gradually add the infused milk. Return to the heat and cook, stirring continuously, until the sauce has thickened; simmer for 2 minutes. Remove from the heat and stir in most of the grated cheese (reserving some for the top). Gently fold through the smoked haddock and most of the chives, then season. If preparing ahead, cool and chill the filling until ready to bake the quiche.

7. When ready to bake, heat the oven to 220°C, fan 200°C, gas 7. Spoon the filling into the pastry, scatter over the reserved cheese and bake for 25-30 minutes (or about 35 minutes from chilled), until golden brown and slightly puffy; the filling will be quite wobbly. Leave to rest and firm up for at least 30 minutes before slicing. The quiche can be baked a day ahead; remove from the fridge for about 2 hours and serve at room temperature.

8. Bring a small saucepan of water to the boil. Carefully lower in the egg and boil for 10 minutes before plunging it into iced water to cool. Peel the egg, then finely grate it over the quiche and scatter over the rest of the chives. Serve the quiche in slices with dressed watercress leaves.

Quiche is known as a classic French dish, but is said to have actually originated in Germany in the Middle Ages, with the word quiche coming from the German ‘kuchen’, meaning cake. 

Despite being hailed as a French creation, recipes using cream and eggs in pastry were being used in English cooking in medieval times.

In 2020, the British Museum published an expansive list of traditional Christmas meals served during the Middle Ages – which included a cream custard tart.

The recipe involved making shortcrust pastry out of lard and combining egg yolks, double cream, milk, sugar, salt and dried saffron.

Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to Crustades of flesh and Crustade in the 14th-century The Forme of Cury, as well as in 15th-century cookbooks, such as the Italian Libro de arte coquinaria. 

It was said to be a favorite of Duke Charles III of Lorraine. 

The dish spread across the continent in the 19th century when, during a war between France and Prussia, many inhabitants left their homes and moved to Paris.

They brought with them their culture and recipes – including the quiche dish, and it quickly began being created across the world. 

Manon Lagrève, the French cook who won The Great British Bake Off’s 2023 New Year Special, told The Telegraph the quiche was a signal that the monarch was doing his bit to ‘boost Anglo-French relations.’

She said: ‘I know it’s quite different to some other British dishes like Coronation Chicken sandwiches, so it’s interesting he’s chosen more of a French-inspired dish.

‘But the great thing with quiche is that you can put any ingredients inside, so that’s where you can highlight the British produce.’


Quiche, and in particular Quiche Lorraine, became increasingly popular in the 1950s after the Second World War

In the 1970s and 1980s, the quiche recipe was changed and saw the centre egg mixture stuffed full of raw vegetables 

Quiche, and in particular Quiche Lorraine, became increasingly popular in the 1950s after the Second World War.

It was originally a poor man’s dish, and created using a custard made of cream and eggs, and smoked bacon or lardons. 

The dish was cooked on a bread-base in a cast-iron skillet.

Due to it’s versatility, it became a household staple – and was served hot and cold for brunches and dinners. 

However as the quiche continued to grow in popularity, the recipe changed – with the crust becoming larger and therefore soggier.

Meanwhile the centre mixture was piled with ingredients, like raw mushrooms and broccoli, which released liquid to make the centre soggier.

The Rambling Epicure states that the American quiche of the ’70s and ’80s became akin to a pie with a casserole centre because of its heavy-handedness.

According to the LA Times, culinary historian Barbara Ketcham Wheaton previously stated: ‘We have done a lot of bad things to a good recipe.’

Food writer James Paterson previously said: ‘The first time I sampled a quiche, sometime in the late 1960s, I was convinced it was the most sophisticated and delicious thing I’d ever tasted. 

‘But since then, the poor quiche has had a hard time of it. … As the 1970s became the 1980s, the mixtures contained in the quiches became progressively more bizarre and unpleasant (broccoli springs to mind).’

Even the likes of cookery queen Delia Smith have struggled with soggy-bottomed quiches. Her website offers advice to best keep the base crisp. 

Ms Smith wrote in a recipe for Quiche Lorraine: ‘For years I’ve been experimenting with this type of recipe to eliminate, for ever, the problem of the soggy pastry base that seems to plague so many people, myself included. 

‘I will stress that the container must be metal, not porcelain or glass.’ 

Such was the popularity of the dish, contestants on The Great British Bake Off have made quiches in the past as part of 1980s-themed challenges. 

However it’s downfall came when the public began considering it as a somehow ‘unmanly’ dish, due to it’s soft vegetable packed filling.

 The publication of the book, ‘Real Men Don’t Eat Quiche’ in 1982 appeared to be a nail in the coffin for the dish.

James explained: ‘The quiche encountered its final humiliation after the publication of Bruce Feirstein’s Real Men Don’t Eat Quiche. 

‘A rugged and honest country dish had become a symbol of effete snobbery.’


Despite appearing to fade in popularity, members of the royal family remained loyal to the humble quiche as a dish – including King Charles  

Charles previously revealed one of his favourite royal recipes as he encouraged fans support the British cheese industry amid the coronavirus pandemic 

Despite appearing to fade in popularity, members of the royal family remained loyal to the humble quiche as a dish.

It is perhaps no surprise that Charles has chosen the quiche as his Coronation dish.  

Charles previously revealed one of his favourite royal recipes was packed full of egg and cheese as he encouraged fans support the British cheese industry amid the coronavirus pandemic.

The monarch posted a step-by-step guide to creating Cheesy Baked Eggs on the @ClarenceHouse Instagram page to mark the British Cheese Weekender in 2021. 

Alongside snaps and the recipe for the delicious meal, Charles opened up about the importance of ‘good food’ during the crisis, saying: ‘One thing that undoubtedly brings many of us great comfort is good food.’ 

He went on to urge amateur chefs to seek out organic ingredients for the bake ‘where possible’ and ‘support British cheesemakers’ and other small businesses who might be struggling during the coronavirus crisis. 

Former Buckingham Palace chef Darren McGrady, who worked for the late Queen for 15 years, has revealed he has  made quiche for Charles many times.

‘It’s no surprise that the King Charles III has shared Coronation quiche to celebrate his Coronation,’ he wrote on Twitter.

‘His mother, The Queen loved chocolate, but The King loves anything with eggs and cheese.

‘Made this for him many times… especially with salmon he’d caught in the river Dee.’ 


Quiche has now won a number of celebrity fans, including model and cookbook author Chrissy Teigen (pictured)

Quiche sank in popularity in the 2000s and 2010s, with many turning away from the traditional dish. 

According to research by online reservation site OpenTable published in 2018, classics such as quiche were at risk of becoming extinct in fine dining establishments.

However as workers returned to the office after the Covid-19 pandemic, many opted away from traditional lunchtime staples – and tried treats like quiche and pasties instead. 

In 2021, pastry brand Higgidy discovered savoury pastry in-home lunch occasions had risen by 33 per cent in the past year. 

According to the food company, quiche became one of the most popular lunch choices, accounting for a third of savoury pastry lunchtime occasions. 

At the time, Rachel Kelley CEO of Higgidy said: ‘We’ve seen huge growth within the savoury pastry category as consumers turn to classic foods that they know, trust and enjoy – particularly during times of recession when we know comfort is a key purchase driver. 

‘Over the last 12 months, Higgidy has seen growth of 24.47 per cent, of which £22.8m has come from quiche sales as a result of people trading up and treating themselves to more premium meal options. 

‘We’ve had to expand our production facilities to accommodate the demand, which we anticipate will continue once people return to the office.’

Meanwhile, due to it’s ease and quickness, the quiche has gone on to win millennial fans, with the #Quiche reaching over 300 million views on TikTok 

British baker and TikTok user @TamingTwins has gained almost 500,000 views on a video of her crafting the dish – which she says has ‘everything you want’ in a meal (pictured left and right) 

The dish also won a number of celebrity fans, including model and cookbook author Chrissy Teigen. 

She previously shared her twist on the traditional recipe in her third cookbook, Cravings: All Together: Recipes to Love.

‘This Quiche Lorraine baguette has it all – egg custard with melty gruyere, spinach, mushrooms, ham, but most importantly, AMAZING stage presence! 

‘Slicing this bad boy tableside is a thing of beauty, and biting into it is even better,’ she posted on Instagram.

She called the dish one of her favourites from the recipe book.  

Meanwhile, due to it’s ease and quickness, the quiche has gone on to win a whole host of millennial fans, with the #Quiche reaching over 300 million views on TikTok.

A clip showing TikTok user @TamingTwins crafting her dish was watched almost 500,000 times by fans. 

The British baker shared her recipe for a quiche, claiming it was ‘everything we all want in a dish’ and revealing it had only cost her 90p per portion to make. 

She said: ‘It’s super cheap to make, really easy to prep, anyone can do it, it’s great for leftovers, great for meal prep, high in protein, really filling, it’s got loads of veggies hidden away in there, and it’s really cheesy!’ 

Meanwhile French TikTok chef @LaCuisinedeGéraldine called her recipe for a mushroom quiche ‘a perfect healthy and balanced meal.’

It has also become popular with parents looking for an easy recipe to fill lunchboxes for hungry children.  

One Australian mother went viral in 2021 as she revealed her super easy mini quiche recipe – and said the lunchbox staples are so easy to make she does it before school drop off.

The busy mum-of-two proudly showed off a picture of the golden quiches cooling on her kitchen counter, alongside the easy-to-follow recipe.

The quiches are made with puff pastry, eggs, ham, cheese, milk, herbs and pepper.

Other mums on the Facebook page were impressed with the woman’s simple recipe – thanking her for sharing it. 

Meanwhile it continues to be a staple dish which is often made on Great British Bake Off – with Tom Daley leaving fans chuckling over his inventive decoration for his blue cheese quiche earlier this year. 

And in the latest modern twist on the dish, some have even taken to trying out quiche recipes in trendy air fryer.

TikTok user @APeakFood, from Singapore, wowed followers after sharing a recipe as they credited a sausage and tomato quiche in the product. 

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