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    You are in: Home / Recipes / Bacon, Arugula and Shallot Quiche Recipe
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    Bacon, Arugula and Shallot Quiche

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Gypsy Queen Cuisine's Note:

    Quiche with bacon and arugula, great for lunch or a picnic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
    3. 3
      In a heavy skillet cook the bacon then remove to drain.
    4. 4
      on a paper towel covered plate.
    5. 5
      Add to the same pan the shallots and cook until lightly brown,
    6. 6
      add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
    7. 7
      Add the arugula mixture to the pie shell and cover.
    8. 8
      completely, top with bacon.
    9. 9
      Mix the eggs, creme, milk, salt, pepper and nutmeg,.
    10. 10
      then add the cheese and mix well. Poor the custard.
    11. 11
      mixture over the bacon.
    12. 12
      Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour.
    13. 13
      Remove foil and bake for 10-15 minutes longer to brown.
    14. 14
      To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Bacon, Arugula and Shallot Quiche

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 971.0
     
    Calories from Fat 710
    73%
    Total Fat 78.9 g
    121%
    Saturated Fat 35.3 g
    176%
    Cholesterol 479.1 mg
    159%
    Sodium 1030.8 mg
    42%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 6.5 g
    26%
    Protein 39.2 g
    78%

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