Leek & Arugula Quiche
1 lb. of Red Dog Farm leeks
1/4 lb. of Red Dog Farm arugula
3/4 cup of milk or cream
1 & 1/4 cups of cheese (cheddar or cheddar and feta mixed)
1/2 tsp. salt
1/4 tsp. pepper
2 Tbls. butter for cooking
2 tsp. of fresh thyme, minced
1 pie crust for a 9″ pie
Preheat the oven to 350 degrees. Prepare the leeks by trimming off the tougher, green portion and cut in half lengthwise. Rinse thoroughly and chop into 1/2″ pieces. Wash and coarsely chop the arugula. Heat a heavy bottomed pan and add the butter. Cook the leeks, stirring frequently, until they soften. Add the arugula at the end and quickly stir in before removing the pan from heat.
Roll out your pie crust and press into your 9″ pie dish. In a mixing bowl beat your eggs together and add the milk. Beat again and then stir in the cheese, salt, pepper and thyme.
Lay the leek and arugula mixture on the pie crust and pour the egg mixture on top. Cook for about 45 minutes, until brown on top and the mixture is cooked through. Let the quiche cook for at least 30 minutes before serving.