Coronation Quiche

Name: Coronation Quiche
Prep time: 25 min
Cook time: 60 min
Total time: 145 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 cups (280 grams) all-purpose flour, more as needed; 1/4 teaspoon fine salt; 1/2 cup (4 ounces) cold unsalted butter, cubed; 1/4 cup (2 ounces) cold lard (or additional butter); 1/4 cup cold milk, more as needed; 1 cup (160 grams) cooked spinach, moisture squeezed out and roughly chopped; 1 tablespoon olive oil; 2 leeks, trimmed, rinsed, and thinly sliced; 2 cloves garlic, minced or thinly sliced; 3 large eggs; 1/2 cup milk; 3/4 cup heavy cream; 1 1/2 teaspoons freshly grated lemon zest (from 1 lemon); 1/2 teaspoon fine salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon finely chopped fresh tarragon, more for garnish; 1/2 cup (2 ounces) shredded cheddar cheese; 1/2 cup (2 ounces) shredded gruyere cheese; 1/2 cup cooked peeled broad beans (fava beans) or sweet peas

Coronation quiche combines a rich egg filling with fava beans, spinach, and tarragon, making it a fitting dish for King Charles III's coronation.

⭐ 4 (22 reviews) Prep: 25 minCook: 60 minTotal: 145 minYields: 8 servings

Category Tags:

Breakfast Brunch Lunch Entree Pie

Cuisine Tags:

British

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Ingredients

For the Crust

2 cups (280 grams) all-purpose flour, more as needed
1/4 teaspoon fine salt
1/2 cup (4 ounces) cold unsalted butter, cubed
1/4 cup (2 ounces) cold lard (or additional butter)
1/4 cup cold milk, more as needed

For the Filling

1 cup (160 grams) cooked spinach, moisture squeezed out and roughly chopped
1 tablespoon olive oil
2 leeks, trimmed, rinsed, and thinly sliced
2 cloves garlic, minced or thinly sliced
3 large eggs
1/2 cup milk
3/4 cup heavy cream
1 1/2 teaspoons freshly grated lemon zest (from 1 lemon)
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon, more for garnish
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup (2 ounces) shredded gruyere cheese
1/2 cup cooked peeled broad beans (fava beans) or sweet peas

Instructions

Preheat oven to 375 F.
Combine flour and salt in a large bowl; cut in butter and lard until pea-sized crumbs form.
Add milk and knead just until dough forms; add more milk in 1/2 teaspoon increments if dry.
Form dough into a 1/2-inch thick disk, wrap tightly, and chill for at least 30 minutes.
Roll dough to an 11-inch circle, transfer to a 9-inch tart pan, crimp edges, and chill for 30 minutes.
Line the chilled crust with parchment paper, fill with pie weights, and parbake for 15 minutes until edges brown.
Remove weights, prick the crust bottom with a fork, and bake for 8 minutes more until light golden.
Thaw and thoroughly drain spinach, squeezing out all excess liquid.
Heat oil in a medium skillet; sauté leeks for 4 minutes until soft and lightly browned, then add garlic and cook for 1 minute until fragrant.
Whisk together eggs, milk, heavy cream, lemon zest, salt, and pepper; stir in the leek mixture and tarragon.
Combine cheeses in a small bowl.
Place the parbaked crust on a baking sheet. Sprinkle 1/4 cup of cheese, then layer spinach and fava beans.
Pour the egg mixture into the crust, then top with the remaining cheese.
Bake for 30 minutes until the filling and crust are golden and the center is set but slightly jiggles.
Let the quiche rest for 10 minutes before serving; garnish with additional fresh tarragon.

Nutritional Info (per serving)

Calories: 512 kcal

Carbohydrate: 36 g

Cholesterol: 149 mg

Fiber: 3 g

Protein: 13 g

Saturated Fat: 19 g

Sodium: 432 mg

Sugar: 3 g

Fat: 36 g

Unsaturated Fat: 0 g