Coronation Quiche

5 from 28 votes

This Coronation spinach quiche recipe is adapted from the Buckingham Palace's recipe for the King's Coronation luncheon

Prep Time20

Cook Time35

Course: Afternoon Tea,, Breakfast, Brunch,, Luncheon,

Cuisine: English, French

Servings: servings

Calories: 485kcal

Author: Cynthia

In a food processor fitted with a blade, pulse flour and salt to mix.
Add butter and pulse until the flour mixture resembles coarse sand. Slowly add milk and pulse just until dough comes together. Form into a ball. Flatten into a disk, and wrap in plastic. (At this point, you can chill 30-45 minutes.)
Roll out dough on a lightly floured board into a circle slightly larger than tart tin. Fit pastry dough into tart tin, patching any cracks or tears to prevent leakage. Wrap and chill an additional 30 minutes in the refrigerator. (If you want to make ahead, you can also refrigerate or freeze at this point.)
Preheat oven to 375 degrees Fahrenheit. Cover tart bottom with parchment paper and fill with baking beans. Blind bake for 15 minutes. While crust is chilling, prepare filling.

Reduce oven to 325 degrees Fahrenheit. Fill a large pot with salted water. Blanch spinach in batches, for 2 minutes. Transfer spinach to bowl of ice water to stop it from cooking, and to preserve bright green color. Drain well, squeezing out excess water, then chop spinach. Set aside.
Clean and slice leek. Heat olive oil and butter in a medium skillet and saute leeks until soft and translucent, about 3 minutes. Set aside.
Chop Tablespoon tarragon and divide. Mix 1/2 Tablespoon tarragon with spinach. Shred cheddar cheese.
Beat eggs, milk, cream, salt, pepper until well blended. Add remaining 1/2 Tablespoon tarragon.
Cover bottom on tart with half of the shredded cheddar. Scatter the spinach/tarragon mixture and sliced, cooked leeks. Pour custard over mixture. Place tart on a baking sheet. Bake 25 to 30 minutes or until quiche is set and slightly golden brown.
Serve quiche warm or room temperature.

Cooking time is for pre-chilled or pre-made crust.
Store-bought crust can be used.
The original recipe calls for 2 ounces cooked broad or fava beans.
Omit the leeks and substitute the fava beans, scattering the fava beans over the top of the spinach.
Pastry dough can be made ahead of time and chilled until ready to use.