Bacon, Arugula And Shallot Quiche

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (9 inch) refrigerated pie crusts, for a 9 inch pie pan
• 6 large eggs
• 2/3 cup creme fraiche or 2/3 cup heavy cream
• 1 cup whole milk
• 8 ounces gruyere or 8 ounces other swiss cheese
• 1/4 teaspoon of freshly ground nutmeg
• 1/2 lb bacon, chopped
• 1/2 cup f shallot, chopped
• 8 ounces arugula, stems trimmed and coarsely chopped
• 2 teaspoons balsamic vinegar

Recipe

• 1 preheat oven to 400.
• 2 prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
• 3 in a heavy skillet cook the bacon then remove to drain.
• 4 on a paper towel covered plate.
• 5 add to the same pan the shallots and cook until lightly brown,
• 6 add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
• 7 add the arugula mixture to the pie shell and cover.
• 8 completely, top with bacon.
• 9 mix the eggs, creme, milk, salt, pepper and nutmeg,.
• 10 then add the cheese and mix well. poor the custard.
• 11 mixture over the bacon.
• 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 remove foil and bake for 10-15 minutes longer to brown.
• 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.