Bake the pie crust to instructions, whether yours or manufacturer- let it get to soft golden. While crust is baking, julienne the onion and caramelize in pan. Set aside.
Whisk the eggs, yogurt, salt and pepper until well mixed.
After the pie crust has been removed from the oven and cooled, layer to bottom with arugula leaves. Add the goat cheese in slices to make the next layer. Sprinkle in the diced sun-dried tomatoes.
Pour the egg mixture over these layers and bake at 355F for about 35 minutes or until top has solidified and crust edges have browned. Try the 'wiggle test' to see if your eggs have set yet before declaring it finished!
Serve with additional fresh arugula or pack up for transport. The best part about quiche is it travels well, is easily re-heated in a low temperature oven, or can be frozen for up to 3 months and enjoyed later. Take it to your next family gathering as a great morning addition or your potluck!
Quiche has always been a go-to for me. It looks elegant, can be made in a wide variety of sweet and savory flavors, and is so easy to store for later consumption. Plus, this is one of the things I can make both vegetarian for my household without the picky eaters really taking notice. :) The winter is the perfect time to get those ovens on, and with the traditional half-and-half or creams substituted out for yogurt, you don't have to feel too guilty about this treat. Try it with egg whites for an even more heart-healthy approach.