Arugula and Pistachio Pesto Quiche

Name: Arugula and Pistachio Pesto Quiche
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 1 ⁄ 2 cups all-purpose flour, plus more for dusting; 1 tsp. kosher salt, plus more to taste; 8 tbsp. unsalted butter, cubed and chilled; 1 cup packed baby arugula, plus more for garnish; 3 ⁄ 4 cup grated Parmesan; 1 ⁄ 2 cup olive oil, plus more for garnish; 1 ⁄ 4 cup shelled pistachios, plus more for garnish; 2 tsp. grated lemon zest; 2 cloves garlic, peeled; Freshly ground black pepper, to taste; 1 cup whole milk; 2 ⁄ 3 cup heavy cream; 4 eggs; Grape tomatoes, for garnish (optional)

Serves
serves 6

YOSSY AREFI

Peppery arugula pesto adds brightness in this creamy, rich quiche.

Ingredients

1 ¹⁄₂ cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more to taste
8 tbsp. unsalted butter, cubed and chilled
1 cup packed baby arugula, plus more for garnish
³⁄₄ cup grated Parmesan
¹⁄₂ cup olive oil, plus more for garnish
¹⁄₄ cup shelled pistachios, plus more for garnish
2 tsp. grated lemon zest
2 cloves garlic, peeled
Freshly ground black pepper, to taste
1 cup whole milk
²⁄₃ cup heavy cream
4 eggs
Grape tomatoes, for garnish (optional)

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Instructions

Step 1

Place flour, salt, and butter in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour. Purée arugula, ⅓ cup Parmesan, oil, pistachios, zest, garlic, salt, and pepper in a food processor until smooth. Transfer pesto to a bowl, cover and refrigerate until ready to use.

Step 2

Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom and sides. Place on a baking sheet; refrigerate for 30 minutes.

Step 3

Heat oven to 375°. Prick dough with a fork; cover with parchment paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Reduce oven temperature to 325°. Whisk remaining Parmesan with milk, cream, eggs, salt, and pepper; pour filling into crust. Drizzle pesto over filling in a swirl pattern. Bake until filling is set, 30-45 minutes. Let quiche cool briefly and remove from pan. Drizzle with olive oil and garnish with more pistachios, plus tomatoes and arugula, if you like.

Place flour, salt, and butter in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour. Purée arugula, ⅓ cup Parmesan, oil, pistachios, zest, garlic, salt, and pepper in a food processor until smooth. Transfer pesto to a bowl, cover and refrigerate until ready to use.
Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom and sides. Place on a baking sheet; refrigerate for 30 minutes.
Heat oven to 375°. Prick dough with a fork; cover with parchment paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Reduce oven temperature to 325°. Whisk remaining Parmesan with milk, cream, eggs, salt, and pepper; pour filling into crust. Drizzle pesto over filling in a swirl pattern. Bake until filling is set, 30-45 minutes. Let quiche cool briefly and remove from pan. Drizzle with olive oil and garnish with more pistachios, plus tomatoes and arugula, if you like.