Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Crust
Filling
Preparation
For crust:
Step 1
Blend flour and salt in 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 ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. 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 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
Step 2
Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
For filling:
Step 3
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 sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Step 4
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.
Step 5
Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.
