Bacon and Spinach Quiche
Tuesday, June 23, 2020
I love a good quiche. To be honest, quiche is about the only thing I like that comes in a pie crust. This one has nice chunks of bacon and a good amount of spinach to help you feel less guilty about the butter and bacon. Spend the extra money and buy center cut bacon to reduce the amount of fat. I tend to like Burgers Smokehouse Bacon thick center-cut bacon. It's easy to make several quiches at once and then freeze them. When you have friends over for brunch, just pull them out and reheat. Serve with some tomato relish or some herbed creme fraiche and everyone will think you spent hours cooking just for them.
Ingredients
1 tart crust
6 slices thick center-cut bacon, cut in ½" pieces
1 shallot, diced
4 cups arugula
2 tsp. balsamic vinegar
1 cup heavy cream
3 large eggs
1½ tsp. Kosher salt
1½ tsp. white pepper
½ cup Gruyère cheese, shredded
½ cup Parmesan cheese, finely grated
Instructions
Position rack in center of oven and preheat to 375°.
Cut the bacon into ½" strips.
Cook bacon until crisp, about 5 minutes. Remove from the pan, with a slotted spoon and set on paper towels to drain.
Add the shallots to pan and sauté until tender, about 2 minutes.
Add the arugula and sauté until just wilted, about 1 minute. Remove from the heat and stir in the balsamic vinegar.
Sprinkle the arugula on the tart crust and then the bacon.
Whisk together the eggs, heavy cream, salt and white pepper. Stir in the cheese and then pour the egg mixture into your blind baked tart crust.
Bake quiche until filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes. Cut into wedges.
Tags
Main
