Wednesday, September 28, 2011
Bacon, Sweet Onion, and Arugula Quiche
I have a love/ hate relationship with Costco. There is certainly more love, but I hate how I get suckered into buying bulk items that I will never in a million years finish. One prime example, the massive jar of kimchi I bought after having a pork and kimchi burger at Taylor's Refresher in Napa Valley. (Best burger joint in the world btw!!!) Even if I was to try to replicate that burger, I would at most need a few tablespoons of kimichi. At Costco, I bought a gallon. Ridiculous!
More recently, I bought the 2 dozen package of organic eggs without looking at the expiration date; a week and a half. Of course buying 2 dozen eggs for your family of 4 is not absurd, but trying to eat them all within a week and a half is a bit more challenging... Which brings me to Quiche!
I make quiche all the time. Its great for brunch, its great for dinner, and its one of the few leftovers my family will actually eat. Like most of my recipes it is very simple to make and you can change out ingredients depending on what you feel like. I made this one off of what I already had in the fridge! Which of course included bacon... Hmm, writing this is making me realize so many of my recipes have bacon in them!!! I am going to need to step away from the bacon for a while! YIKES!
1 pie dough ( pre-made if you don't feel like making your own. I like trader joe's)
5 slices of cooked bacon, chopped into small pieces
1 medium size sweet onion, finely chopped
1 tablespoon of butter
about 3 cups of arugula
about 2 cups of shredded gruyere (you can use swiss if you don't want to splurge on gruyere)
5 large eggs
1 cup heavy cream
salt and pepper
Bring pie dough to room temperature and set aside. Preheat oven to 375 F.
Cook bacon to desired crispness and chop into small pieces, set aside
In a medium size skillet, melt butter and add onions. Saute until they turn golden. Add arugula and continuing cooking until arugula becomes just wilted. Remove from heat.
In a medium size bowl, whip eggs, heavy cream and some salt and pepper together until completely blended. Place dough in 9 inch pie pan. Spread onion and arugula mixture over the bottom and sprinkle bacon pieces over the top. Layer shredded cheese on top and pour egg and cream mix over.
If need be, use a spoon to press down and make sure egg is comletey covering all the other ingredients.
Bake quiche at 375 F for about 45 minutes or until it is puffy and slightly golden.
I like mine with simple mixed greens dressed with balsamic vinaigrette and a good hefeweizen!