The recipe for King Charles III’s coronation quiche

Instructions:

1. Start by gathering all the necessary ingredients.
2. In a large bowl, whisk together the flour and salt.
3. Place the butter and lard in the center of the flour mixture, ensuring they are lightly coated with flour.
4. Use your fingers, a fork, or a spatula to gently incorporate the butter into the flour. Flatten the butter cubes between your fingers or tools until they are the size of small peas. The mixture should have a texture similar to cornmeal or breadcrumbs. You can also use a food processor and pulse several times until the desired texture is achieved.
5. Add the milk to the mixture and knead it until the dough comes together. If the dough seems dry, you can add 1/2 teaspoon of milk at a time until it reaches the right consistency.
6. Turn the dough onto a clean, floured surface and shape it into a disk about 1.5 cm thick. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes or up to 3 days.
7. On a lightly floured surface, roll the chilled dough into a circle about 11 inches in diameter.
8. Gently transfer the rolled dough to a 9-inch pie dish or tart pan. Fold the excess dough over itself and crimp the edges as desired. Refrigerate the dough in the dish for at least 30 minutes.
9. While the dough chills, preheat your oven to 190°C (375°F).
10. To finish the crust, place a piece of parchment paper inside the uncooked crust and fill it with dried beans or pie weights. This will prevent the crust from puffing up during baking. Bake the crust until the edges start to turn golden, which should take about 15 minutes.
11. Remove the parchment paper and beans or weights, then prick the bottom of the crust all over with a fork. This will allow steam to escape and ensure even baking of the bottom. Return the crust to the oven and continue baking until the bottom is lightly golden, about 8 more minutes.

Preparation of the Filling:

1. Start by gathering all the necessary ingredients.
2. If you are using frozen spinach and it is not yet thawed, follow the package instructions to microwave it. Once heated, drain the spinach in a colander and squeeze out as much liquid as possible. Set it aside.
3. In a medium-sized skillet, heat the oil over medium heat until it shimmers. Add the leeks and cook until they begin to soften and lightly brown, which should take about 4 minutes. Add the garlic and continue cooking until it becomes fragrant, about 1 more minute.
4. Whisk together the eggs, milk, heavy cream, lemon zest, salt, and pepper in a large bowl. Stir in the cooked leek mixture and tarragon to combine the flavors.
5. In a small bowl, mix the various cheeses to create a delicious flavor blend.
6. To assemble the quiche, place the prepared crust on a baking sheet and sprinkle the bottom with about 1/4 cup of cheese. Then evenly distribute the drained spinach over the cheese, followed by the fava beans or peas for a burst of color and freshness.
7. Pour the leek and egg mixture into the crust, making sure it spreads evenly. Finally, top the quiche with the remaining 3/4 cup of cheese to add a delightful cheesy touch.
8. Bake the quiche in the oven until the filling and crust take on a golden hue and the center is set but still slightly jiggles when gently shaken. This should take about 30 minutes.
9. Let the quiche rest for 10 minutes before serving to allow the flavors to meld. For an extra touch of freshness, garnish the quiche with fresh tarragon.

Your quiche is now ready to be served, with a delightful combination of flavors and textures that will please all guests!