https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Arugula_and_Bacon_Quiche 2026-04-04T04:34:12Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Arugula_and_Bacon_Quiche&diff=2696&oldid=prev 2014-03-24T19:31:59Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=45 min |CookTime=55 min + 10 min resting |Source=[http://www.epicurious.com/recipes/food/views/Arugula-and-Bacon-Quiche-102151 Epicurious.com] |Yield...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=45 min<br /> |CookTime=55 min + 10 min resting<br /> |Source=[http://www.epicurious.com/recipes/food/views/Arugula-and-Bacon-Quiche-102151 Epicurious.com]<br /> |Yield=6-8 servings<br /> |Rating={{Yummy}}<br /> }}<br /> === Ingredients ===<br /> ==== Crust ====<br /> * 1 1/2 cups all purpose flour<br /> * 1/2 teaspoon salt<br /> * 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces<br /> * 3 tablespoons chilled solid vegetable shortening, cut into small pieces<br /> * 4 tablespoons (about) ice water<br /> <br /> ==== Filling ====<br /> * 6 bacon slices, cut into 1/2-inch pieces<br /> * 1/2 cup chopped shallots<br /> * 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)<br /> * 2 teaspoons balsamic vinegar<br /> * 1 cup whipping cream<br /> * 3 large eggs<br /> * 1/2 teaspoon salt<br /> * 1/4 teaspoon ground black pepper<br /> * 3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)<br /> <br /> === Preparation ===<br /> 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.)<br /> <br /> Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.<br /> <br /> 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 sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.<br /> <br /> 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.<br /> <br /> Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges. <br /> <br /> [[Category:Breakfast]]<br /> [[Category:Arugula]]<br /> [[Category:Bacon]]</div>

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