Arugula and Pistachio Pesto Quiche

  • Serves

    serves 6


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


  • 1 12 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
  • 34 cup grated Parmesan
  • 12 cup olive oil, plus more for garnish
  • 14 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
  • 23 cup heavy cream
  • 4 eggs
  • Grape tomatoes, for garnish (optional)


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.