Coronation Quiche
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5.0
84 reviews
Excellent
Coronation Quiche
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This Coronation spinach quiche recipe is adapted from the Buckingham Palace's recipe for the King's Coronation luncheon
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Ingredients
Pastry Crust
- 1 1/4 cup all purpose flour (5 ounces)
- 1/4 teaspoon kosher salt
- 4 ounces unsalted butter chilled, and diced.
- 4 Tablespoons whole milk
Filling
- 4 ounces whole milk
- 6 ounces heavy cream
- 2 large eggs
- 1 Tablespoons fresh tarragon chopped, divided
- 5 ounces English cheddar cheese grated
- 7 ounces fresh spinach cooked, chopped
- 1 small leek trimmed, washed and sliced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
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Instructions
Pastry shell
- 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.
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.
Notes
- 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.
Nutrition Information
Show Details
Serving
1slice
Calories
485kcal
(24%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
162mg
(54%)
Sodium
617mg
(26%)
Potassium
393mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4661IU
(93%)
Vitamin C
12mg
(13%)
Calcium
295mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 485kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 617mg | 26% |
| Potassium | 393mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4661IU | 93% |
| Vitamin C | 12mg | 13% |
| Calcium | 295mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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