Swine & Sea — Bacon and Spinach Quiche — French Creole Recipe

Bacon and Spinach Quiche

I love a good quiche. To be honest, quiche is about the only thing I like that comes in a pie crust. This one has nice chunks of bacon and a good amount of spinach to help you feel less guilty about the butter and bacon. Spend the extra money and buy center cut bacon to reduce the amount of fat. I tend to like Burgers Smokehouse Bacon thick center-cut bacon. It's easy to make several quiches at once and then freeze them. When you have friends over for brunch, just pull them out and reheat. Serve with some tomato relish or some herbed creme fraiche and everyone will think you spent hours cooking just for them.

Recipe

  • 1

    Pâte Brisée crust

  • 6 slices

    thick-cut bacon , cut into 1/2" pieces

  • 1

    shallot , diced

  • 4 cups

    arugula

  • 2 tsp.

    balsamic vinegar

  • 1 cup

    heavy cream

  • 3

    large eggs

  • 1 ½ tsp.

    Kosher salt

  • 1 ½ tsp.

    white pepper

  • ½ cup

    gruyère cheese , shredded

  • ½ cup

    parmesan cheese , finely grated
    Step 1

  • Position rack in center of oven and preheat to 375°.

    • Step 2

  • Cook bacon until crisp, about 5 minutes. Remove from the pan, with a slotted spoon and set on paper towels to drain.

    • Step 3

  • Add the shallots to pan and sauté until tender, about 2 minutes.

    • Step 4

  • Add the arugula and sauté until just wilted, about 1 minute. Remove from the heat and stir in the balsamic vinegar.

    • Step 5

  • Sprinkle the arugula on the tart crust and then the bacon.

    • Step 6

  • Whisk together the eggs, heavy cream, salt and white pepper. Stir in the cheese and then pour the egg mixture into your blind baked tart crust.

    • Step 7

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