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Goat Cheese and Arugula Quiche with Pine Nuts
1 1/2 cups all-purpose flour, plus extra for rolling the dough (Crust)
1/2 tsp. baking powder (Crust)
1/4 tsp. salt, or to taste (Crust)
1/4 cup extra-virgin olive oil (Crust)
5 to 6 Tbsp. ice water (Crust)
1 1/2 Tbsp. extra-virgin olive oil (Crust)
1 medium leek (about 12 oz.), white and light green parts, halved lengthwise and thinly sliced (about 2 cups) (Crust)
2 tsp. chopped fresh thyme or 3/4 tsp. dried (Crust)
1/4 tsp. salt, or to taste (Filling)
2 eggs (Filling)
2 egg yolks (Filling)
4 oz. goat cheese, softened (Filling)
1 1/4 cups milk (Filling)
1 1/2 cups chopped baby arugula, lightly packed (Fillling)
1/2 tsp. freshly ground black pepper, or to taste (Filling)
1/4 cup pine nuts (Filling)
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Goat Cheese and Arugula Quiche with Pine Nuts

Goat Cheese and Arugula Quiche with Pine Nuts

Goat Cheese and Arugula Quiche with Pine Nuts
  • Servings:Serves 8
  • Prep Time:37 minutes
  • Cook Time:35 minutes
1. Prepare the crust. Pulse flour, baking powder, and salt in a food processor to combine. With motor running, slowly add oil through feed tube and process until mixture resembles wet sand. With motor still running, slowly add 5 Tbsp. ice water. Stop and pulse repeatedly until mixture begins to clump together, gradually adding more water, about 1 tsp. at a time, if needed. Transfer dough to a piece of plastic wrap, knead until cohesive, pat into a 6-inch disc, wrap, and refrigerate until chilled, at least 30 minutes.
2. Unwrap dough, dust all over with flour, place it back on plastic wrap on a work surface, and roll into a circle about 13 inches in diameter. Use plastic wrap to gently flip the dough over a 9-inch pie plate; peel off the wrap and set it aside. Ease dough into corners, gently lifting it bit by bit as you work your way around. Trim edges, leaving about 3/8 inch of overhang; tuck overhang under itself to form a thick edge and flute it all the way around. Cover with plastic and refrigerate at least 30 minutes.
3. Adjust oven rack to the lower-middle position and preheat oven to 375 degrees F. Transfer dough-lined pan to a baking sheet, line dough with foil (cover edges to prevent burning), and fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights, cover fluted edges with foil to prevent burning, and continue baking until shell looks dry and begins to darken slightly, about 15 minutes longer. Set baked crust on a wire rack to cool briefly; leave oven on and move rack to middle position.
4. Prepare the filling. Heat oil in a small skillet over medium heat. Add leek slices, thyme, and salt and cook, stirring occasionally, until leeks are softened, about 6 minutes. Set aside to cool to room temperature.
5. In a large bowl, whisk together eggs, yolks, and goat cheese. Whisk in leeks, then stir in milk, arugula, and pepper, and whisk to combine. Set warm pie shell on baking sheet and pour in filling mixture. Bake 15 minutes, rotate pan, and sprinkle pine nuts evenly over the surface (cover edges with foil if they begin to darken).
6. Continue baking until filling puffs slightly, the tip of a paring knife inserted about 1 1/2 inches from the edge comes out clean, and the center is still a little jiggly, about 15 to 20 more minutes. Cool quiche on a wire rack 10 to 15 minutes before serving. Slice and serve warm or at room temperature.
Source: Hannaford fresh Magazine, March - April 2015