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1
For crust: Blend flour and salt in processor.
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2
Add in butter and shortening.
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3
Using on/off turns, process till mix resembles coarse meal.
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4
Fold in sufficient ice water to create moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigeratetill dough is hard sufficient to roll out, about 30 min.
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7
Roll out dough on floured surface to 12-inch round.
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8
Transfer to 9-inch-diameter tart pan with removable bottom.
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9
Trim dough overhang to 1 inch.
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10
Fold overhang in and press, forming double-thick high-standing sides.
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11
Pierce crust all over with fork.
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12
Freeze crust 30 min.
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13
(Can be made 1 day ahead.
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14
Cover and keep frzn.)
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15
Position rack in center of oven and preheat to 400 degrees.
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16
Bake crust till golden, piercing with fork if crust bubbles, about 20 min.
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17
Transfer crust to rack.
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18
Reduce temperature to 375 degrees.
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19
For filling: Cook bacon in heavy medium skillet over medium-high heat till crisp, about 5 min.
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20
Using slotted spoon, transfer to paper towels and drain.
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21
Add in shallots to same skillet and saute/fry till tender, about 2 min.
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22
Add in arugula and saute/fry till just wilted, about 1 minute.
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23
Remove from heat.
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24
Add in balsamic vinegar; toss to combine.
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25
Sprinkle arugula mix, then bacon over crust.
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26
Whisk cream, Large eggs, salt and pepper in large bowl to blend.
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27
Stir in cheese.
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28
Pour mix into crust.
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29
Bake quiche till filling is slightly puffed and golden brown, about 35 min.
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30
Let stand 10 min.
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31
Cut into wedges.
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32
This recipe yields 6 to 8 servings.
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33
Comments: Quiche made its way from France to our shores in the sixties, but it was in the seventies which its popularity soared.
