Quiche – a savory custard made with cream, eggs and any combination of fillings that you can imagine – is actually very simple to make. This version with spicy arugula and creamy goat cheese makes a perfect dish for brunch, lunch or even a light dinner accompanied by a salad or a bowl of soup.
- 9 inch pie crust
- 1 cup half & half
- 2 eggs
- 1 yolk
- 2 tsp olive oil. (or butter)
- 1 onion
- 2 cups arugula
- 2 1/2 oz goat cheese
- 1/2 tsp salt
- ground pepper
- Preheat the oven to 375 F. Line your pie shell with parchment paper and fill with pie weights, dried beans or raw rice. Bake for 15 minutes. Carefully remove the parchment paper and weights and bake the crust for another 10 minutes. Blind baking the shell before filling it will ensure that the bottom of the crust stays crisp and won’t get soggy.
- Heat the butter or olive oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. If the bottom of the pan starts to brown too much add a little bit of water. While the onions are cooking, prepare the custard.
- In a medium bowl combine the half & half with the eggs and egg yolk. Add the salt & pepper. Set aside.
- Once the pie shell is ready to be filled, place the pan on a rimmed baking sheet – to catch any spills.
- Layer the arugula and the cooked onions in the pie shell. Pour the custard over the vegetables, and dot with chunks of the goat cheese.
- Bake at 375 F for about 40-45 minutes, until just set in the center, golden and puffed, (the quiche will deflate as it cools). Allow the quiche to cool for at least 10 minutes before cutting. Serve warm or at room temperature.
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