Saveur 5/19/13 10:40 PM

Arugula and Pistachio Pesto Quiche

SERVES 6

INGREDIENTS

1½ 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
¾ cup grated Parmesan
½ cup olive oil, plus more for garnish
¼ 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
⅔ 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, if you like.

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