Ever have one of those moments when you open up the refrigerator and realize that if you don’t do something quick, you’re going to have a bunch of rotten stuff on your hands? Well, that’s how this little recipe came about.
1. Oil a baking sheet and spread a cup of cherry tomatoes on it. Bake in a 400 degree oven for 10-15 minutes, until the tomatoes start to brown.
2. While the tomatoes are broiling, in a frying pan, saute one chopped onion until translucent
3. Add two big handfuls of arugula and cook until wilted. Sprinkle with a little salt and pepper.
4. Put the onion-arugula mixture into a bowl and add a few ounces of chevre. Stir so it all melts together.
5. Add the roasted tomatoes to the bowl and stir.
6. Pour the mixture into the bottom of a pre-made pie crust (I like the whole-wheat ones from Whole Foods, personally).
7. In the now-empty-bowl, crack 4 eggs and whisk together with 1/2 cup milk (or cream if you have it!). Add a little salt and pepper. (Thyme might be good too!)
8. Pour the egg mixture into the pie crust.
9. Put the crust on a baking sheet (so the bottom doesn’t burn) and cook for 30-45 minutes in a 350 degree oven, or until quiche is cooked through.
Serve with a side salad! Yum!
So Easy Homemade 
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