Ingredients: 8 ounces baby arugula or baby spinach leaves, coarsely chopped,6 bacon slices, cut into 1/2-inch pieces,2 teaspoons balsamic vinegar,1/4 teaspoon Black pepper, to taste,2 Eggs, beaten,1 cup heavy cream,A 9-inch pre-baked pastry crust,1/8 teaspoon salt,1/2 cup chopped shallots,3/4 cup shredded Gruyere, Emmental or Swiss cheese
Instructions:
- 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 375F.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.
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