Bacon and Arugula Quiche

Much maligned as non macho in the 1980’s tongue and cheek book, “Real Men Don’t Eat Quiche”, quiches are actually quite popular with men, especially if, like this colorful and flavorful quiche, there’s bacon included in the ingredients. While filling ingredients such as meats, vegetables and cheeses vary, most quiches are custard based pies with a bottom pastry crust, but no top crust. The classic Quiche Lorraine has eggs, cream and lardons as a filling, but no cheese. Today, however, most quiches contain cheese, either Gruyere or Swiss.This is standard Friday night fare when we arrive late in the evening at my daughter’s house. Easily put together when she arrives home from work, the bacon and arugula quiche can be served warm or cold, perfect also for picnics and Sunday suppers. A savory tart dough recipe is included here, but if you are short on time or have small children, as my daughter does, feel free to use a prepared pastry crust which has been pre-baked according to package directions.Bacon and Arugula QuicheMakes one 9-inch deep dish pie crust6 bacon slices, cut into 1/2-inch pieces1/2 cup chopped shallots6-8 ounces baby arugula or baby spinach leaves, coarsely chopped2 teaspoons balsamic vinegar1 cup heavy cream3 large eggs1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3/4 cup shredded Gruyere, Emmental or Swiss cheeseA 9-inch pre-baked pastry crust, purchased or homemade.Preheat oven to 400° F. Thaw purchased crust for 10 minutes. Bake 10-12 minutes until golden. After pre-baking purchased crust, lower oven temperature to 375°F. If using the savory tart dough, after pre-baking crust according to directions, preheat oven to 375°F to bake the quiche.In a large skillet on medium heat,cook bacon pieces until crispy. Drain on paper towels, reserving 2 tablespoons bacon drippings. Add chopped shallots and saute until tender. Add chopped arugula, saute until just wilted, about 1 minute. Remove from heat, add balsamic vinegar and toss to combine.In prepared pastry, layer arugula mixture, then crispy bacon pieces. In a large measuring cup or bowl, whisk together heavy cream, eggs and salt and pepper. Stir in Gruyere cheese. Pour this mixture over the arugula bacon layers. Bake until puffed and golden, about 35 minutes. Let stand at least 10 minutes before slicing. PhotobucketMore on quiches hereBacon and Arugula Quiche on Foodista


  1. Eliana
    April 7, 2009 / 8:03 pm

    I absolutely love quiche. I make one almost every Sunday for a champagne brunch at home. Much better than eating out. I will have to try this variation for myself.

  2. Banjo
    April 14, 2009 / 10:29 pm

    Oh gosh that looks divine!

    April 19, 2009 / 11:41 am

    My grandma said that any food with bacon in it is bound to be good! Yum, sure like it!

  4. Pen Pen
    April 21, 2009 / 3:26 am

    R the little cups in the first pic espresso cups?! They’re SO cute!! :)–and quiche is one of my favorite things!! I always get a Quiche Lorraine at ‘La Madeleine’ restaurants!

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