Date, Parsley, and Sumac Quiche with Crushed Almonds

Name: Date, Parsley, and Sumac Quiche with Crushed Almonds
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 3 ⁄ 4 cups flour, plus more for dusting; 8 tbsp. unsalted butter, cubed and chilled; 1 tsp. kosher salt, plus more to taste; 4 eggs; 1 ⁄ 2 cup heavy cream; 1 ⁄ 2 cup milk; Freshly ground black pepper, to taste; 1 1 ⁄ 2 tbsp. finely chopped parsley, plus more for garnish; 1 tsp. sumac, plus more for garnish; 1 ⁄ 3 cup crushed toasted slivered almonds; 10 pitted dates, finely chopped

Serves
serves 6

YOSSY AREFI

Chopped dates add a surprising sweetness to this rich quiche that test kitchen director Farideh Sadeghin developed based off of a dish that her dad makes every Sunday.

Ingredients

1 ³⁄₄ cups flour, plus more for dusting
8 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt, plus more to taste
4 eggs
¹⁄₂ cup heavy cream
¹⁄₂ cup milk
Freshly ground black pepper, to taste
1 ¹⁄₂ tbsp. finely chopped parsley, plus more for garnish
1 tsp. sumac, plus more for garnish
¹⁄₃ cup crushed toasted slivered almonds
10 pitted dates, finely chopped

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Instructions

Step 1

Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 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.

Step 2

Roll dough into a 13" circle; transfer to an 11" tart pan with a removable bottom, pressing dough into bottom and sides. Trim excess dough and 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. Whisk remaining eggs, plus cream, milk, parsley, sumac, salt, and pepper in a bowl. Stir in almonds and dates. Reduce oven to 325°; pour filling into crust. Bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with more parsley and sumac, if you like.

Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 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.
Roll dough into a 13" circle; transfer to an 11" tart pan with a removable bottom, pressing dough into bottom and sides. Trim excess dough and 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. Whisk remaining eggs, plus cream, milk, parsley, sumac, salt, and pepper in a bowl. Stir in almonds and dates. Reduce oven to 325°; pour filling into crust. Bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with more parsley and sumac, if you like.