Arugula and Pistachio Pesto Quiche

Arugula and Pistachio Pesto Quiche

Arugula and Pistachio Pesto Quiche

A rich, bright pesto offsets peppery arugula in this creamy quiche.Yossy Arefi

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

Arugula and Pistachio Pesto Quiche
Peppery arugula pesto adds brightness in this creamy, rich quiche.
Yield: serves 6

Ingredients

  • 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)

Instructions

  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.
  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.
  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.