Servings: 6
In a food processor, mix flour and salt. Add diced butter until it's like coarse sand.Slowly pour in milk, pulse until dough forms.Shape into a ball, flatten into a disk, and wrap in plastic.
Chill for 30-45 minutes. Roll out dough on floured board. Fit into tart tin, patching cracks. Chill for an extra 30 minutes.
Preheat oven to 375°F. Cover tart with parchment and baking beans. Blind bake for 15 minutes while preparing filling.
Reduce oven to 325°F. Blanch spinach in salted water for 2 minutes. Cool in ice water, drain, and chop. Set aside.
Clean and slice leeks. Sauté in olive oil and butter until soft (around 3 minutes). Mix 1/2 tbsp tarragon with spinach.
Beat eggs, milk, cream, salt, and pepper. Add the remaining tarragon. Cover tart with half of the shredded cheddar. Scat ter spinach-tarragon and sautéed leeks. Pour custard over.
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Time Saver Tip: Cooking time assumes you've got a pre-chilled or pre-made crust. Easy peasy!
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Store-Bought Goodness: Feel free to use a store-bought crust. It's a time-friendly alternative.
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Bean Switcheroo: The original recipe asks for 2 ounces of cooked broad or fava beans. If you go for the beans, skip the leeks. Sprinkle the cooked fava beans over the spinach.
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Prep-Ahead Pastry: You can be a kitchen whiz by making the pastry dough ahead. Chill it until you're ready to roll (literally!). Time management win!
Calories: 485kcal | Carbohydrates: 27g | Protein: 14g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 617mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 466IU | Vitamin C: 12mg | Calcium: 295mg | Iron: 3mg
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