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1
Quarter and seed tomatoes. Place on baking sheet along with jalapeno. Bake in 275u00b0F oven for 45 minutes.
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2
While vegetables are roasting, prepare pie crust. In a bowl, combine flour and salt. Add butter and smash into flour until mixture resembles peas. Mix with hands to combine and form dough. Add water 1 tablespoon at a time until dough forms a ball. Wrap in plastic and refrigerate until tomatoes are done. (This recipe will make 1 deep dish 9-inch crust or 2 individual 5-inch ones, as pictured.)
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3
Once tomatoes have roasted, remove from oven and allow to cool. Dice tomatoes and jalapeno. Raise oven temperature to 325u00b0F.
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4
Transfer dough to floured surface and roll out till dough is 1/4 inch thick. Transfer to pie pan and clean edges of dough overhanging pan.
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5
In a large bowl, combine eggs, milk, and salt and pepper and mix until smooth.
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6
Place cheese, diced jalapeno, diced tomatoes, and 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 inch from top.
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7
Place in 325u00b0F oven for 35-45 minutes until golden brown. Remove from oven and allow to cool for at least 15 minutes.
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8
Slice as you would a pie and enjoy.
