Prel
Culinary Explorer
Last summer, I finally got a vacation 
and had the chance to relax. One evening, I made a Coronation Quiche 
for my family, and they loved it. It was a simple and fun way to celebrate being together.
1. Gather the ingredients.
2. Whisk together the flour and salt in a large bowl. Drop the butter and lard into the middle, so that it’s lightly coated in flour.
3. Use your fingers, a fork, or a pastry cutter to gently work the butter into the flour, flattening the cubes between your fingers or tools, until the butter is about pea-sized. The mixture should resemble cornmeal or breadcrumbs. Alternatively, use a food processor and pulse a few times until the desired texture is achieved.
4. Add the milk and knead until the dough just comes together. If the dough seems dry, add 1/2 teaspoon of milk at a time until it comes together.
5. Turn the dough onto a clean, floured work surface. Pat into a disk shape about 1/2-inch thick, wrap it tightly in plastic wrap, and chill at least 30 minutes and up to 3 days.
6. On a lightly floured work surface roll the dough into a circle about 11-inches in diameter.
7. Transfer the dough to a 9-inch tart pan or pie plate. Fold any excess dough over on itself and crimp the edge as desired. Chill the dough in the plate for at least 30 minutes.
While the dough chills, position a rack in the middle of the oven and heat to 375 F.
8 To parbake the crust, place a sheet of parchment paper inside the unbaked crust and fill with dry beans or pie weights. Bake the crust until the edges are just starting to brown, about 15 minutes.
9 Remove the beans or weights, then prick the bottom of the crust all over with a fork and bake until the bottom is light golden, about 8 minutes more.
1 Gather the ingredients.
2 If using frozen spinach and it is not already thawed, heat in the microwave according to package instructions. Drain the spinach in a colander and squeeze out as much liquid as possible; set aside.
3 Heat the oil in a medium skillet on medium heat until it shimmers. Add the leeks and cook until they begin to soften and brown lightly, about 4 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
4 Whisk together the eggs, milk, heavy cream, lemon zest, salt, and pepper in a large bowl. Stir in the leek mixture and tarragon.
5 Combine the cheeses in a small bowl.
6 To assemble, set the crust on a baking sheet, then sprinkle about 1/4 cup of cheese across the bottom. Scatter the spinach over the top followed by the fava beans or peas.
7 Pour the leek mixture into the crust, then top with the remaining 3/4 cup cheese.
8 Bake the quiche until the filling and crust are golden, and the center is set but still slightly jiggles, about 30 minutes.
9 Let the quiche rest for 10 minutes before serving. Garnish with additional fresh tarragon.
Try making the Coronation Quiche for your next gathering—it’s easy and delicious! 
and had the chance to relax. One evening, I made a Coronation Quiche for my family, and they loved it. It was a simple and fun way to celebrate being together.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
- 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
Prepare the Crust
1. Gather the ingredients.
2. Whisk together the flour and salt in a large bowl. Drop the butter and lard into the middle, so that it’s lightly coated in flour.
3. Use your fingers, a fork, or a pastry cutter to gently work the butter into the flour, flattening the cubes between your fingers or tools, until the butter is about pea-sized. The mixture should resemble cornmeal or breadcrumbs. Alternatively, use a food processor and pulse a few times until the desired texture is achieved.
4. Add the milk and knead until the dough just comes together. If the dough seems dry, add 1/2 teaspoon of milk at a time until it comes together.
5. Turn the dough onto a clean, floured work surface. Pat into a disk shape about 1/2-inch thick, wrap it tightly in plastic wrap, and chill at least 30 minutes and up to 3 days.
6. On a lightly floured work surface roll the dough into a circle about 11-inches in diameter.
7. Transfer the dough to a 9-inch tart pan or pie plate. Fold any excess dough over on itself and crimp the edge as desired. Chill the dough in the plate for at least 30 minutes.
While the dough chills, position a rack in the middle of the oven and heat to 375 F.
8 To parbake the crust, place a sheet of parchment paper inside the unbaked crust and fill with dry beans or pie weights. Bake the crust until the edges are just starting to brown, about 15 minutes.
9 Remove the beans or weights, then prick the bottom of the crust all over with a fork and bake until the bottom is light golden, about 8 minutes more.
Prepare the Filling
1 Gather the ingredients.
2 If using frozen spinach and it is not already thawed, heat in the microwave according to package instructions. Drain the spinach in a colander and squeeze out as much liquid as possible; set aside.
3 Heat the oil in a medium skillet on medium heat until it shimmers. Add the leeks and cook until they begin to soften and brown lightly, about 4 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
4 Whisk together the eggs, milk, heavy cream, lemon zest, salt, and pepper in a large bowl. Stir in the leek mixture and tarragon.
5 Combine the cheeses in a small bowl.
6 To assemble, set the crust on a baking sheet, then sprinkle about 1/4 cup of cheese across the bottom. Scatter the spinach over the top followed by the fava beans or peas.
7 Pour the leek mixture into the crust, then top with the remaining 3/4 cup cheese.
8 Bake the quiche until the filling and crust are golden, and the center is set but still slightly jiggles, about 30 minutes.
9 Let the quiche rest for 10 minutes before serving. Garnish with additional fresh tarragon.
Try making the Coronation Quiche
for your next gathering—it’s easy and delicious! 
Love the filling combo & celebrating with a homemade dish! Perfect for brunch or dinner 
A regal twist on a classic dish, featuring a creamy filling with tender chicken, sweet mango chutney, and aromatic curry spices, all nestled in a flaky pastry crust - fit for royalty!
Love the idea of adding a royal twist to a classic dish. Can't wait to whip this up for brunch this weekend! Thanks for sharing your recipe!
