Coronation Quiche

Prepare the Crust - Gather the ingredients.

Prepare the Crust - Whisk together the flour and salt in a large bowl. Drop the butter and lard into the middle, so that it's lightly coated in flour.

Prepare the Crust - Use your fingers, a fork, or a pastry cutter to gently work the butter into the flour, flattening the cubes between your fingers or tools, until the butter is about pea-sized. The mixture should resemble cornmeal or breadcrumbs. Alternatively, use a food processor and pulse a few times until the desired texture is achieved.

Prepare the Crust - Add the milk and knead until the dough just comes together. If the dough seems dry, add 1/2 teaspoon of milk at a time until it comes together.

Prepare the Crust - Turn the dough onto a clean, floured work surface. Pat into a disk shape about 1/2-inch thick, wrap it tightly in plastic wrap, and chill at least 30 minutes and up to 3 days.

Prepare the Crust - On a lightly floured work surface roll the dough into a circle about 11-inches in diameter.

Prepare the Crust - Transfer the dough to a 9-inch tart pan or pie plate. Fold any excess dough over on itself and crimp the edge as desired. Chill the dough in the plate for at least 30 minutes. While the dough chills, position a rack in the middle of the oven and heat to 375 F.

Prepare the Crust - To parbake the crust, place a sheet of parchment paper inside the unbaked crust and fill with dry beans or pie weights. Bake the crust until the edges are just starting to brown, about 15 minutes.

Prepare the Crust - Remove the beans or weights, then prick the bottom of the crust all over with a fork and bake until the bottom is light golden, about 8 minutes more.

Prepare the Filling - Gather the ingredients.

Prepare the Filling - If using frozen spinach and it is not already thawed, heat in the microwave according to package instructions. Drain the spinach in a colander and squeeze out as much liquid as possible; set aside.

Prepare the Filling - Heat the oil in a medium skillet on medium heat until it shimmers. Add the leeks and cook until they begin to soften and brown lightly, about 4 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.

Prepare the Filling - Whisk together the eggs, milk, heavy cream, lemon zest, salt, and pepper in a large bowl. Stir in the leek mixture and tarragon.

Prepare the Filling - Combine the cheeses in a small bowl.

Prepare the Filling - To assemble, set the crust on a baking sheet, then sprinkle about 1/4 cup of cheese across the bottom. Scatter the spinach over the top followed by the fava beans or peas.

Prepare the Filling - Pour the leek mixture into the crust, then top with the remaining 3/4 cup cheese.

Prepare the Filling - Bake the quiche until the filling and crust are golden, and the center is set but still slightly jiggles, about 30 minutes.

Prepare the Filling - Let the quiche rest for 10 minutes before serving. Garnish with additional fresh tarragon.