Ingredients
- Crust
- 187 ½ grams flour, all-purpose
- ½ teaspoon salt
- 85 grams butter, unsalted
- 3 tablespoons vegetable shortening
- 4 tablespoons ice water
- Filling
- 6 slices bacon, streaky cut in 1/2" pieces
- ½ cup shallot chopped
- 225 grams arugula coarsely chopped
- 2 teaspoons balsamic vinegar
- 1 cup whipping cream
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 75 grams gruyere cheese shredded
Directions
1. Crust: Make and bake until golden. Cool. |
2. Filling: Cook bacon until crisp. Remove. Sauté shallots in grease until tender. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar and toss. |
3. Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper to blend. Stir in cheese. Pour mixture into crust. |
4. Bake quiche at 375*F/190*C/GM 5 for 35 minutes.. Let stand 10 minutes before seving. |
 Serving Ideas:Original serves 6, 1 tart pan. |
Categories
Vegetarian Main courseAppetizer, hotBreakfast ideas
Vegetarian Main courseAppetizer, hotBreakfast ideas
Keywords
Vegetarian Main courseAppetizer, hotBreakfast ideas
Vegetarian Main courseAppetizer, hotBreakfast ideas
Arugula and Bacon quiche. To import, drag image to your MacGourmet recipe box.