The Coronation Quiche: A Royal Treat

|Andrew Calder
Coronation Chicken Quiche - A Royal Treat

 

When it comes to food, the perfect condiment can make all the difference. With endless options available, the one that stands out on the world stage is none other than Sillylilli – the Indian spiced piccalilli crafted from Grandad Charlie's secret family recipe. This delightful condiment has taken the culinary world by storm, winning the 2022 Condiment World Cup, a 2020 Great Taste Award, and the 2023 Farm Shop and Deli Show Silver Product Award. In this blog post, we'll explore the magic behind Sillylilli, its award-winning journey, and how it can transform your coronation quiche into a flavour sensation.

The Origins of Sillylilli

The story of Sillylilli begins with Grandad Charlie, whose love for Indian spices inspired him to create a unique piccalilli recipe. Passed down through the generations, the family has kept this secret recipe close to their hearts. By combining traditional British piccalilli with bold Indian spices, Sillylilli was born, offering an unparalleled taste experience that has since captured the hearts and palates of food enthusiasts worldwide.

A Winning Combination

 

The secret to Sillylilli's success lies in its intricate blend of flavours. Combining the classic British piccalilli's tangy, pickled taste with the rich, aromatic spices of India, Sillylilli offers a truly unique flavour experience. This winning combination has led to a series of accolades, including the Condiment World Cup in 2022, the Great Taste Award in 2020, and the Farm Shop and Deli Show Silver Product Award in 2023. As a testament to its quality and irresistible taste, Sillylilli has become a household name, gracing dinner tables and restaurant menus alike.

 

One of the most popular dishes made with Sillylilli is the Coronation Quiche, a modern twist on the classic British coronation chicken. The addition of Sillylilli to this dish creates a vibrant, zesty flavour profile, making it the perfect brunch or picnic dish.

 

Calder’s Kitchen Coronation Chicken Quiche

Andrew Calder

Prep Time

30 minutes

Cook Time

25-30 minutes

Cuisine

British

Category

Lunch, Dinner, Picnic, Party Food, Snack

Sillylilli has proven that a condiment can be more than just an accompaniment to a dish – it can be the star of the show. With its rich history, exceptional taste, and numerous accolades.

Here we have cooked up something a little bit different in time for the King's coronation. A Chicken (or plant based alternative) Sillylilli quiche.

Calder’s Kitchen Coronation Chicken Quiche

Ingredients

  • 250g readymade shortcrust pastry *
  • 300g cooked roast chicken, shredded (or plant based alternative to go vegetarian)
  • 3 large eggs
  • 200ml double cream
  • 4 heaped dessert spoons of Calder’s Kitchen Sillylilli
  • 2 heaped dessert spoons of sultanas
  • 2 heaped dessert spoons of fresh chopped coriander (washed and dried leaves only)
  • Fresh ground black pepper
  • A little butter for greasing the dish/flan tin

Directions

  1. Place the chicken, sultanas, black pepper and the Sillylilli to a bowl, mix well and leave to marinate for at least an hour to create the Coronation Chicken.
  2. Grease a 20cm loose bottomed flan tin or a ceramic flan dish
  3. Roll out the pastry into a 1cm thick circle wide enough to fill the flan tin / dish including the sides and carefully place in the tin / dish making sure there are no holes for the filling to seep out then place in the fridge to rest for 30mins.
  4. In the meantime, gently whisk the eggs and double cream together, then stir in the coriander.
  5. Set the oven to 190 degrees Celsius (170 for fan oven).
  6. After the 30mins remove flan tin / dish from the fridge and cut a greaseproof paper circle to cover the base and sides of the flan and place baking beads on the base of the case.
  7. Bake blind for 20 – 25 mins then remove from the oven and carefully remove the beads and greaseproof paper. Return to the over for 5mins to allow the base to set. Then turn the oven down to 160 degrees Celsius (140 for fan oven).
  8. Place the Coronation Chicken mixture onto the base of the flan case being careful not to create holes in the pastry. Stir the cream, egg and coriander mixture then pour on top of the Coronation Chicken.
  9. Cook in the oven for 20 – 30mins until the egg mixture has set and the surface is a light golden colour. Remove from oven and leave to cool slightly before serving. Can be eaten hot or cold. Works well with crisp salad and new potatoes and perhaps a dollop of coleslaw.