Coronation Quiche
User Reviews
5
Coronation Quiche
Description
The Coronation Quiche recipe begins with a homemade shortcrust pastry made from all-purpose flour, salt, chilled diced butter, and milk, combined until just formed, chilled, rolled out, and blind-baked to create a firm base. The filling consists of cooked chopped spinach, thinly sliced leeks sautéed in butter and olive oil, combined with grated English cheddar cheese, fresh chopped tarragon, eggs, whole milk, heavy cream, kosher salt, and black pepper.
The cooked leeks and spinach bring savory and fresh green flavors, balanced by the creamy custard that sets in the oven at a moderate 325°F. The cheddar adds a sharp, nutty character, while tarragon contributes a subtle herbal note. The result is a rich yet well-rounded quiche with a tender, flaky crust and a smooth filling.
The tart can be served warm or at room temperature, suitable for brunch, lunch, or light supper. The recipe suggests possible substitutions such as omitting leeks and adding cooked broad or fava beans instead and indicates the pastry crust can be made ahead or replaced by store-bought for convenience. The careful steps ensure even cooking and prevent a soggy bottom.
Ingredients
Pastry Crust
- 1 1/4 cup all-purpose flour 5 ounces
- 1/4 teaspoon kosher salt
- 4 ounces butter chilled, and diced, unsalted
- 4 Tablespoons milk whole
Filling
- 4 ounces milk whole
- 6 ounces heavy cream
- 2 large egg
- 1 Tablespoons tarragon chopped, divided, fresh
- 5 ounces cheddar cheese grated, English
- 7 ounces spinach cooked, chopped, fresh
- 1 small leek trimmed, washed and sliced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
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 a pre-chilled or pre-made pastry crust; store-bought crust is acceptable as a substitute.
- The original recipe includes an option to replace the leeks with cooked broad or fava beans, scattering the beans over the spinach.
- Pastry dough can be prepared ahead and refrigerated or frozen until ready to use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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