There is this terrific little cafe in my home town where I recently tried their arugula asagio quiche. Outstanding. So much so I have had it for two days. I was on a mission. Not that I could duplicate their wonderful recipe, but try to make a version my own. I pick and chose variants from about three different sources. It needs some tweaking, but not bad for a first time at trying quiche.
Arugula Quiche (Serves 6)
Ingredients:
- 3 Tbs. Olive Oil
- 4 cloves garlic chopped
- 3 large shallots thinly sliced
- 10 oz. fresh arugula, rinsed, dried, lower stems removed, and coarsely chopped
- 1 6 oz. pkg. feta cheese crumbled
- 1 cup shredded parmesan
- 2 1/2 – 3 cups of stuffing (leftovers are great for this)
- 3 eggs beaten
- 3/4 cup milk
- Salt & pepper to taste
Directions:
Preheat oven to 375 degrees F or 190 degrees C.
By hand, flatten stuffing to fit 9 inch pie dish to make a crust.
In a large saucepan over med-high heat, add olive oil, garlic and shallots and sauteed until lightly softened and browned. Gradually add arugula until fully sauteed. Add feta cheese and 1/2 cup of parmesan and stir until melted. Add mixture to pie crust and spread evenly.
In a large bowl whisk eggs and milk, add salt and pepper as desired. Pour into pastry shell. Sprinkle remaining parmesan Place in oven and bake for about 50 minutes. Allow to set for 15 minutes before serving.
Authors Additional Note: Use Garlic & Herb Feta cheese instead of straight Feta. That made a real kick in the dish! Also once you manage to get your crust flattened and shaped, bake at 375 degrees for 10 – 15 minutes until hardened.