Arugula And Bacon Quiche

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 3 tablespoons vegetable shortening, chilled and cut into small pieces
• 4 tablespoons ice water
• 6 slices bacon, cut into 1/2-inch pieces
• 1/2 cup shallot, chopped
• 8 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 gruyere cheese, grated (about 2 1/2 ounces)

Recipe

• 1 for crust: 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.).
• 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.
• 3 for filling: 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.
• 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.
• 5 bake quiche until filling is slightly puffed and golden, about 35 minutes. let stand 10 minutes. cut into wedges.