Try this with that bunch of fresh arugula! This is a crustless quiche, although you could easily add a crust.
Prep time: 10 minutes
Cook time: 25 minutes
3 tablespoons olive oil
1 onion, 1/4 inch dice
1 bunch arugula, chopped in to 1/4 inch pieces (about 2 cups)
1 1/2 cups milk
1/2 cup crumbled feta cheese
1 teaspoon salt
1 teaspoon Freshly Ground black pepper
Preheat your oven to 350F.
Heat the olive oil in a medium (8″) oven-safe skillet over medium heat and sauté the onion, stirring occasionally, until, about 8 minutes. While onion is cooking, whisk the eggs in a mixing bowl, then whisk in the arugula, milk, feta, salt and pepper.
When the onion is done, pour the egg mixture into the skillet over the onion. Quickly stir to mix, stop stirring, and let the mixture cook for 1 minute. Gently lift the skillet from the stovetop and place in the hot oven, and cook for 30 minutes, or until the quiche has set (the middle will be just firm). Remove from the oven, and let cool for 5 minutes. Slice, serve, and enjoy. This quiche pairs beautifully with toasted whole wheat bread.
Tip: If you happen to have extra arugula, you can freeze it in a sealed bag, then use the crumbly leaves for cooking veggie-intensive dishes like this in the winter.
Photo and recipe by Tod Dimmick