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.
- 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
- 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.