Real men don’t eat quiche. Or so says the best-selling book by the same name, published in 1982. I don’t know why this title comes to mind whenever I eat or prepare quiche. This comical satire, stereotyping masculinity, even brainwashed me into believing that “real men” should not consume this tasty meal in a crust. Well, a lot has changed since then. Our Roasted Tomato and Arugula quiche is proof of that. Jackie and I love to eat “breakfast food” any time of the day, and we particularly enjoy a good quiche. What is better than garden-fresh veggies blended with the light and fluffy eggs and a bit of cheese? With temperatures as cold as they have been, we chose to oven roast the tomatoes and peppers to coax out the flavor. We think these vegetables blend well with the peppery hit of arugula. It’s not “garden fresh”, but it does the trick. This tomato and arugula quiche is excellent right out of the oven or warmed the next day. I’ve come a long way from the boy I was in the eighties, and my idea of masculinity has changed a lot with me. Stereotypes have gone by the wayside, and I think most women like the idea of the man they love cooking for them. I know that Jackie certainly appreciates it. If you doubt me, I encourage you to give it a try. As far as we at superman cooks are concerned, real men don’t just eat quiche, they make it. From scratch.
A fresh and light quiche fit for any meal.
- 1 1/2 C all-purpose flour
- 1/4 tsp salt
- 8 TBSP cold butter (unsalted)
- 4–5 Tbsp ice water
- 2 Roma tomatoes
- 1/2 jalapeño, seeded and diced
- 1 C cheese diced or shredded (we use colby-jack)
- 1 C arugula
- 4 eggs
- 1 C whole milk
- Quarter and seed tomatoes. Place on baking sheet and bake in 275 degree oven for 45 minutes.
- Place jalapeño on baking sheet and roast with tomatoes
- While vegetables are roasting, prepare the pie crusts
- In a bowl, combine flour and salt. Add butter cut up into small pieces and smash into flour until mixture is “pea” like.
- Mix with hands to combine and form dough.
- Add water one tbsp at a time until dough forms a ball.
- Wrap in plastic and refrigerate until tomatoes are done
- This recipe will make one deep dish (9 inch) quiche or two 5 inch individual ones (as pictured).
- Once tomatoes have roasted, remove from oven and allow to cool.
- Transfer dough to floured surface and roll out till dough is 1/4 in thick.
- Transfer to pie pan and clean edges of dough overhanging pan
- In a large bowl, combine eggs, milk, and salt and pepper and mix until smooth.
- Place cheese, diced jalapeño, diced tomatoes, arugula in pie pan
- Slowly pour egg mixture into pan and allow to sit as some of it will absorb into the vegetables. Fill to 1/4 in from top.
- Place in 325 degree oven for 35-45 minutes until golden brown
- Remove from oven and allow to cool for at least 15 minutes.
- Slice as you would a pie and enjoy.