Arugula And Bacon Quiche Recipe

Name: Arugula And Bacon Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces; 3 tablespoons vegetable shortening, chilled and cut into small pieces; 4 tablespoons ice water; 6 slices bacon, cut into 1/2-inch pieces; 1/2 cup shallot, chopped; 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups); 2 teaspoons balsamic vinegar; 1 cup whipping cream; 3 large eggs; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 3/4 cup gruyere cheese, grated (about 2 1/2 ounces)

Servings: persons

1 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons vegetable shortening, chilled and cut into small pieces
4 tablespoons ice water
6 slices bacon, cut into 1/2-inch pieces
1/2 cup shallot, chopped
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup gruyere cheese, grated (about 2 1/2 ounces)

1
For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.).
2
Position rack in center of oven and preheat to 400u00b0F Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375u00b0F.
3
For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
4
Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
5
Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, 3 tablespoons vegetable shortening, chilled and cut into small pieces, and more.

Yes, Arugula And Bacon Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula And Bacon Quiche

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