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Ингредиенты
- 1 1/2 c. all-purpose flour
- 1/2 tsp salt
- 6 Tbsp. unsalted butter - (3/4 stick) chilled, and cut into 1/2" pcs
- 3 Tbsp. solid vegetable shortening chilled, and cut into small pcs
- 4 Tbsp. ice water (about)
- 6 x bacon slices cut into 1/2" pcs
- 1/2 c. minced shallots
- 8 ounce arugula stems trimmed, and leaves coarsely minced - (abt 5 1/2 c.)
- 2 tsp balsamic vinegar
- 1 c. whipping cream
- 3 lrg Large eggs
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3/4 c. shredded Gruyere cheese - (abt 2 1/2 ounce)
Инструкции
- For crust: Blend flour and salt in processor. Add in butter and shortening. Using on/off turns, process till mix resembles coarse meal. Fold in sufficient ice water to create moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigeratetill dough is hard sufficient to roll out, about 30 min.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 min. (Can be made 1 day ahead. Cover and keep frzn.)
- Position rack in center of oven and preheat to 400 degrees. Bake crust till golden, piercing with fork if crust bubbles, about 20 min. Transfer crust to rack. Reduce temperature to 375 degrees.
- For filling: Cook bacon in heavy medium skillet over medium-high heat till crisp, about 5 min. Using slotted spoon, transfer to paper towels and drain. Add in shallots to same skillet and saute/fry till tender, about 2 min. Add in arugula and saute/fry till just wilted, about 1 minute. Remove from heat. Add in balsamic vinegar; toss to combine.
- Sprinkle arugula mix, then bacon over crust. Whisk cream, Large eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mix into crust.
- Bake quiche till filling is slightly puffed and golden brown, about 35 min. Let stand 10 min. Cut into wedges.
- This recipe yields 6 to 8 servings.
- Comments: Quiche made its way from France to our shores in the sixties, but it was in the seventies which its popularity soared.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 575 | |
| Calories from Fat 404 | 70% |
| Total Fat 45.51g | 57% |
| Saturated Fat 21.1g | 84% |
| Trans Fat 2.14g | |
| Cholesterol 197mg | 66% |
| Sodium 721mg | 30% |
| Potassium 197mg | 6% |
| Total Carbs 27.12g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.62g | 0% |
| Protein 14.55g | 23% |
