Baby Arugula Quiche - cooking recipe

Ingredients

1 1/4 cups flour
8 tbsp (1 stick) cold butter, coarsely chopped
1 None egg yolk
None None FOR THE FILLING
1 cup firmly packed baby arugula leaves, finely chopped
3 None eggs
1 None egg yolk
3/4 cup light cream

Preparation

For the pastry, process the flour and butter until crumbly. Add the egg yolk and 2 tbsp ice-cold water and pulse until the ingredients come together. Knead the pastry on a floured surface until smooth. Cover and refrigerate for 20 mins.
Grease an 8-inch round tart pan with removable bottom. Roll the pastry on a floured surface until large enough to line prepared pan. Press the pastry into bottom and side of the pan; trim edges. Refrigerate for 20 mins.
Preheat the oven to 400\u00b0F. Place the tart pan on a baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 12 mins; remove paper and beans. Bake for 8 mins or until the pastry is browned; cool. Reduce the oven to 325\u00b0F.
Sprinkle the arugula in the crust. Whisk the eggs, egg yolk and cream in a medium bowl. Pour the mixture over the arugula.
Bake for about 40 mins or until set. Cool.