Arugula And Bacon Quiche

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - chilled, and cut into 1/2" pieces
3 tablespoons	45ml	Solid vegetable shortening - chilled, and cut into small pieces
4 tablespoons	60ml	Ice water - (about)
		Filling
6		Bacon slices - cut into 1/2" pieces
1/2 cup	73g / 2.6oz	Chopped shallots
8 oz	227g	Arugula - stems trimmed, and leaves coarsely chopped - (abt 5 1/2 cups)
2 teaspoons	10ml	Balsamic vinegar
1 cup	237ml	Whipping cream
3 cups	594g / 20oz	Eggs (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 cup	109g / 3.8oz	Shredded Gruyère cheese - (abt 2 1/2 oz)

Recipe Instructions

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.)

Position rack in center of oven and preheat to 400 degrees. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375 degrees.

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.

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. Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

Source:
"Bon Appetit, September 1999"

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.