Bacon and Arugula Quiche


6 bacon slices, cut into 1/2-inch pieces
8 ounces baby arugula or baby spinach leaves, coarsely chopped
2 teaspoons balsamic vinegar
1/2 teaspoon salt
A 9-inch pre-baked pastry crust


Preheat oven to 400° F. Thaw purchased crust for 10 minutes. Bake 10-12 minutes until golden. After pre-baking purchased crust, lower oven temperature to 375°F.
In a large skillet on medium heat,cook bacon pieces until crispy. Drain on paper towels, reserving 2 tablespoons bacon drippings. Add chopped shallots and saute until tender. Add chopped arugula, saute until just wilted, about 1 minute. Remove from heat, add balsamic vinegar and toss to combine.
In prepared pastry, layer arugula mixture, then crispy bacon pieces. In a large measuring cup or bowl, whisk together heavy cream, eggs and salt and pepper. Stir in Gruyere cheese. Pour this mixture over the arugula bacon layers. Bake until puffed and golden, about 35 minutes. Let stand at least 10 minutes before slicing.




Otehlia Cassidy's picture

I am trying this today, using spinach instead of arugula. Love the flavor boost that vinegar gives.


Much maligned as non macho in the 1980's tongue and cheek book, "Real Men Don't Eat Quiche", quiches are actually quite popular with men, especially if, like this colorful and flavorful quiche, there's bacon included in the ingredients. While filling ingredients such as meats, vegetables and cheeses vary, most quiches are custard based pies with a bottom pastry crust, but no top crust.

The classic Quiche Lorraine has eggs, cream and bacon.or lardons ,as a filling, but no cheese. Today, however, most quiches contain cheese, either Gruyere or Swiss.


9 inch pie-serves about 8.


Sunday, December 6, 2009 - 11:01pm


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