Arugula Quiche

A week's worth of eggs and greens greeted me when I returned home this past weekend. It also happened that we were responsible for preparing an apple pie for the Thanksgiving celebration in Junior Chef #2's class. That meant there was pie dough to spare. Time for quiche!
The Method

1. Preheat oven to 350.
2. Saute chopped onions in a few TBs of butter.
3. Add 5-6 C arugula, roughly chopped.
4. Sprinkle with garlic powder (No, I still haven't bought fresh garlic.)
5. Add a few leaves of lemon basil, lightly chopped.
6. Add a few TBs of water to generate sufficient steam to wilt the arugula.
7. Line an ungreased quiche pan with pie crust.
8. Cover the bottom of the crust with grated cheese. I used a mixture of pepper jack, sharp cheddar in one quiche and only swiss in the other.
9. Once the greens are tender, layer over the cheese.
10. We added whole grape tomatoes to the blended cheese quiche.
11. Beat 4 eggs with 1 1/2 C skim milk.
12. Season with salt and pepper.
13. Pour over the greens.
14. Bake 35-40 minutes, or until golden brown.

The Results
This is such a simple and delicious dish. It takes only a few minutes, and is wonderful for any meal. The arugula held up nicely. It would have been even better with a whole wheat crust. Next time.