Unusual recipes

Arugula and Bacon Quiche

Arugula and Bacon Quiche

Don't worry—we threw some asparagus into this bacon quiche recipe so you can (almost) feel virtuous about having seconds.



  • 1½ cups all-purpose flour
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch pieces
  • 3 tablespoons chilled solid vegetable shortening, cut into small pieces


  • 6 bacon slices, cut into ½" pieces
  • 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5½ cups)
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup shredded Gruyere cheese (about 2½ ounces)

Recipe Preparation

For Crust

  • Blend flour and salt in a food processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to a 12" round. Transfer to a 9"-diameter tart pan with removable bottom. Trim dough overhang to 1". Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with a fork. Freeze crust 30 minutes.

  • Do Ahead: Dough can be made 1 day ahead. Cover and keep frozen.

  • Position rack in center of oven and preheat to 400°. Bake crust until golden brown, piercing with a fork if crust bubbles, about 20 minutes. Transfer crust to a wire rack. Reduce temperature to 375°.

For Filling

  • Cook bacon in a heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute 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 a large bowl to blend. Stir in cheese. Pour mixture into reserved crust.

  • Bake quiche until filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes. Cut into wedges.

Recipe by Betty Rosbottom,Photos by Pornchai MittongtareReviews SectionThe amount of arugula in this recipe was initially super scary .. turns out IT'S AMAZING! You need this quiche in your life, my new go to recipe.AnonymousMontreal 12/08/19

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