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Prep
Difficulty
Easy
Time
Estimate
1 hour
Simmer the carrot juice for the dressing and make the pie crust, if preparing it from scratch. Make the filling for the quiche and bake it. While it is in the oven, finish the dressing. To take on the go, wrap up individual slices of quiche that has been chilled. Pack up the arugula and the carrot dressing separately. Otherwise, serve the quiche warm, cool or room temperature and toss the dressing on the arugula just prior to serving.
I love whipping a pie crust up in my food processor and rolling it out into this huge circle that gets stuffed, pressed and crimped in to a shell of a pie dish. We give directions for this, but also for an even simpler more intimate way of pressing the butter & flour magically into this “finger pressed” crust. After watching my mom do it so effortlessly & swiftly I am forever changed. That being said, if I want to make a crust fancy schmancy for a party I will still whip out my rolling pin and get crimping.
A simple carrot dressing sweetens up arugula. Double up your beta carotene by adding a sprinkle of shredded carrots and of course any slices of your favorite vegetables will work well with this too.
Saute up chard or other greens to stuff into this classic egg dish that can be served for breakfast, lunch, dinner, brunch, snacks, picnics, on-the-go… endless possibilities as it is tasty warm, cold and room temperature. Add cheese or another sauteed veggie or two as well, such as onions or even broccoli. Leave off the crust, simply rub the pan with a bit of butter or oil for a gluten-free, dairy-free, low-carb option.
