Bacon, Arugula and Shallot Quiche

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READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
  • In a heavy skillet cook the bacon then remove to drain.
  • on a paper towel covered plate.
  • Add to the same pan the shallots and cook until lightly brown,
  • add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
  • Add the arugula mixture to the pie shell and cover.
  • completely, top with bacon.
  • Mix the eggs, creme, milk, salt, pepper and nutmeg,.
  • then add the cheese and mix well. Poor the custard.
  • mixture over the bacon.
  • 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.
  • Remove foil and bake for 10-15 minutes longer to brown.
  • 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.
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