The holidays typically involve a lot of family visits and entertaining. That means if you want to actually enjoy the holidays while entertaining your loved ones, you are going to need easy recipes that can be made ahead. This arugula and bacon quiche is the perfect solution. Quiche is an open faced savory pastry crust with a filling of savory custard with cheese, meat, and / or vegetables. You can customize the ingredients to include whatever you have on hand. I love it because you will probably have lots of leftovers from your holiday celebrations that can go into your quiche. Anything that reduces food waste and your food budget is a win to me.
Quiche can be made the night before which makes it perfect for brunch. It’s so savory and is wonderful served warm, cold or at room temperature so the leftovers make a great meal or snack any time of day.
- 1 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 tablespoons (1 stick) cold, unsalted butter, cut into pieces
- 3 to 4 tablespoons ice water
- Place the flour, salt and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it plastic wrap and refrigerate at least 1 hour and up to overnight.
- 1 pie crust
- 6 slices of bacon, cut into 1/2 inch pieces*
- 1/2 cup chopped shallots
- 7 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
- 2 teaspoons balsamic vinegar
- 1 cup whipping cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)
- Preheat oven to 400℉. Roll out dough into a 10 inch round on a floured surface. Transfer to a 9 inch diameter tart pan with removable bottom. Press dough onto bottom and up sides of tart pan, trimming any extra around the edge. Pierce crust all over with a fork. Freeze crust 10 minutes. Line crust with foil; fill with pie weights. Bake 10 minutes. Remove foil and weights. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making the filling. Maintain oven temperature.
- 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 sautè until tender, about 2 minutes. Add arugula and sautè until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
- 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.
- Bake quiche at 400℉ until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.
- *I used turkey bacon in this recipe. To ensure it would be crispy, I cooked for 5 minutes in the microwave before adding to the shallots which I cooked in a tablespoon of butter to replace the fat in the bacon.
- Crust - if making your own crust, remember to omit the sugar in the recipe since this is a savory recipe.
- I have cheated and used a store bought pie crust for this recipe before. I ultimately don’t recommend that unless you are in a huge hurry. Store bought pie crust contains sugar which is not recommended for this savor recipe. I could taste the sugar and I did not like it as much as making my own savory pie crust.
- I have never been a fan of the really thick variety of quiche. It’s a personal preference, but to me a little egg goes a long way. I prefer this recipe because it utilizes a 9 inch tart pan which is only 1 inch thick which I think is perfect.
The bacon, Gruyere and arugula are a magical combination. The texture and thickness of this quiche are perfect. I served it at room temperature the day I made it and then cold the next day. The flavors developed overnight making the leftovers even more flavorful than the day I made it.