How to Toast Pine Nuts
Simple guide on how to toast pine nuts in the oven, toaster oven, or in a dry skillet on the stove.
Pine nuts (or in Italian, pignoli) are one of my favorite nuts for cooking and baking.
Toasted until golden and fragrant, I love adding pine nuts to pasta, including traditional and arugula pesto, and tossing them onto leafy salads and cooked grains for added flavor and texture.
Pine nuts are also fantastic additions to baked goods, such as tarts, cookies, and cakes.
To maximize their flavor, I recommend toasting them in an oven or dry skillet just before using. Toasting releases natural oils, which are responsible for most of their flavor. Here’s a quick guide!
Shopping Tip: I always recommend buying raw pine nuts (and most other nuts) for most cooking and baking applications. Store in the refrigerator or freezer to maximize shelf life.
How to Toast Pine Nuts in an Oven (Or Toaster Oven)
My preferred method for toasting pine nuts is an oven (or toaster oven). While it takes more time, this method requires less stirring and results in more evenly toasted nuts.
- Preheat the oven (or toaster oven) to 350°F/175°C. Spread the raw pine nuts on a half sheet pan (or quarter sheet pan).
- Bake for 5 to 8 minutes, tossing them halfway, or until the pine nuts are very fragrant and golden in color. Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.
Tips for Success: If toasting larger quantities (more than ¼ or ½ cup) of nuts, I recommend the oven method.
How to Toast Pine Nuts in a Skillet
The dry skillet method is the fastest method for toasting small amounts of pine nuts (and other nuts). Pine nuts are small, delicate, and very quick to burn, particularly on the stovetop, so this method requires your full and undivided attention.
- Place the raw pine nuts in a dry skillet and set over medium heat. Stir frequently, adjusting the heat as needed, until the pine nuts are very fragrant and golden in color, about 4 to 5 minutes.
- Immediately transfer the toasted pine nuts to a heatproof bowl or plate. Let cool completely before using.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
