I'm a sucker for a good quiche. Just add a little salad with a homemade vinaigrette and I'm a happy girl. If I'm feeling up to it I'll make my own pie crust, but I usually have a frozen one on hand for a weeknight.
Arugula and Caramelized Onion Quiche
3 medium onions, diced
4 cups washed arugula
1 cup cooked chicken
6 sprigs thyme
1/2 cup milk (regular, almond or soy)
1 tablespoon cornstarch
1 tablespoon olive oil
1/2 teaspoon red pepper flake
1 homemade or store bought pie crust
salt and pepper
Preheat the oven to 400 degrees, precook the pie crust for 10 minutes.
Cook onions with olive oil and 4 sprigs of thyme over medium heat. Stir the onions occasionally.You want them to develop a deep color. This will take between 15-20 minutes. Don't rush this step. When they're done fish out the spent thyme sprigs, add salt and pepper to taste, and 1/2 teaspoon of red pepper flake. Add 4 cups of washed arugula and a pinch of salt and cook until wilted.
In the precooked pie crust add 1 cup of cooked shredded chicken and sprinkle with remaining 2 sprigs thyme, stemmed and chopped. Cover with the onion and arugula mixture. In a separate bowl crack 6 eggs, add 1/2 cup of milk, a pinch of salt and pepper and the cornstarch (not really necessary if you're using real milk). Whisk together and pour over the ingredients, make sure to help it into all of the nooks and crannies. Place on a sheet pan and bake at 400 for 40-60 minutes until center is set.
Cool for at least 15 minutes and serve with a salad.