The dough :

1. In the bowl of a food processor, mix the flour, chopped pine nuts, and salt.

2. Add the butter and fat to the mixture and pulse about 20 times, until the mixture is crumbly.

3. Add the ice-cold water and pulse until the dough forms a ball on the blade. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Filling :

4. Preheat the oven to 375°F. Generously butter a 9-inch tart mold and set aside.

5. Roll out the dough on a floured surface and place it in the prepared tart mold. Place a sheet of aluminum foil and dried beans on the dough and bake in the lower part of the oven for 15 minutes.

6. Remove the dough from the oven and remove the aluminum foil and dried beans.

7. In a pan, cook the pancetta in olive oil. Add the green onions and cook for another 3 minutes.

8. Remove from heat, add the arugula, mix, and set aside. In a bowl, beat the milk and eggs and set aside.

9. Arrange the pancetta and arugula mixture in the bottom of the quiche and sprinkle with oregano. Add the parmesan and pour in the milk and egg mixture.

10. Bake in the lower part of the oven for 45 minutes or until a knife inserted in the center comes out almost clean.

11. Let rest on the counter for 10 minutes before serving.