I’m the kind of person that usually has some leftover pie dough in my freezer and it comes in very handy when I want to make a quick quiche. My policy is to make a bigger batch of pie dough anytime I need it because then I have some for later. This recipe is so flippin’ easy and is muy delicioso. Its great for breakfast, brunch or a baby shower. (What is it with quiches and baby showers? I swear that apart from making them at home thats the only time I see them.) I like this recipe because its sort of like a spinach artichoke idea but with arugula instead. So its a little more peppery and exciting. Try it out and enjoy!
Artichoke & Arugula Quiche
3/4 cup shredded quattro formaggi (parmesan, fontina. pr0volone, asiago, mozzarella)
¾ cup milk
4 eggs 3 egg whites
1 tbs butter
1 can artichoke hearts drained and cut in quarters
1 large clove garlic minced
1 cup chopped arugula
1 tsp salt
1/8 tsp black pepper
1 pie dough recipe (See below. Makes two pie crusts)
Roll out 1/2 the dough on floured surface to make a 12-inch round. (Freeze the other half). Transfer to 9-inch-diameter glass pie pan. Pierce crust all over with fork.
Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
Whisk together eggs, egg whites, milk, cheese, salt & pepper. Set aside
Heat saute pan to medium heat and melt butter. Add minced garlic and cook 1 minute until garlic is fragrant but not browned. Add artichokes and cook until combined. Turn off heat and add arugula. Combine just until arugula is lightly wilted.
Put artichoke mixture in the pie crust. Pour egg mixture on top. Bake for 30-35 minutes until top is golden brown. Let cook for 10 minutes. Serve.
2 3/4 Cups Flour
½ Tbs Salt
4 Tbs cold unsalted butter cut into pieces
1 Cup Shortening
½ Cup Water
Mix the flour and salt together in a large bowl. Add the butter and using your fingers cut in into the flour until the mixture looks like coarse crumbs. Break up the shortening an add it in little bits and cut it into mixture with your hands. Continue working the mixture until it has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a floured work surface and fold it over on its self a few times. Wrap dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.