Best 4 Arugula And Bacon Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of a gourmet meal with our Arugula and Bacon Quiche. This delectable dish combines the peppery bite of arugula, the savory smokiness of bacon, and the rich creaminess of custard, all encased in a flaky, buttery crust. Perfect for any occasion, this quiche is a symphony of textures and flavors that will delight your palate. Whether you're hosting a brunch, seeking a satisfying lunch option, or planning a special dinner, this versatile dish is sure to impress. Discover the culinary journey that awaits with our step-by-step recipe guide, featuring additional variations to suit your preferences. From a classic rendition to innovative twists, embark on a flavor-filled adventure with our Arugula and Bacon Quiche extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS



Savory Pumpkin Quiche with Caramelized Bacon and Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
6 strips bacon, chopped
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
6 fresh sage leaves, minced
3/4 cup pumpkin puree
8 large eggs
1/2 cup heavy cream
One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled
1/2 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Chardonnay or white wine vinegar
Juice of 1 lemon
4 cups arugula

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
  • Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
  • Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
  • Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

ARUGULA AND BACON QUICHE



Arugula and Bacon Quiche image

Make and share this Arugula and Bacon Quiche recipe from Food.com.

Provided by Guessica

Categories     < 4 Hours

Time 2h40m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

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)

Steps:

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

Nutrition Facts : Calories 468.5, Fat 37.7, SaturatedFat 18.8, Cholesterol 165.7, Sodium 514.6, Carbohydrate 21.8, Fiber 1.1, Sugar 0.9, Protein 11.5

BACON, ARUGULA AND SHALLOT QUICHE



Bacon, Arugula and Shallot Quiche image

Make and share this Bacon, Arugula and Shallot Quiche recipe from Food.com.

Provided by Gypsy Queen Cuisine

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (9 inch) refrigerated pie crusts, for a 9 inch pie pan
6 large eggs
2/3 cup creme fraiche or 2/3 cup heavy cream
1 cup whole milk
8 ounces gruyere or 8 ounces other swiss cheese
1/4 teaspoon of freshly ground nutmeg
1/2 lb bacon, chopped
1/2 cup f shallot, chopped
8 ounces arugula, stems trimmed and coarsely chopped
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400.
  • Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
  • In a heavy skillet cook the bacon then remove to drain.
  • on a paper towel covered plate.
  • Add to the same pan the shallots and cook until lightly brown,
  • add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
  • Add the arugula mixture to the pie shell and cover.
  • completely, top with bacon.
  • Mix the eggs, creme, milk, salt, pepper and nutmeg,.
  • then add the cheese and mix well. Poor the custard.
  • mixture over the bacon.
  • Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour.
  • Remove foil and bake for 10-15 minutes longer to brown.
  • To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes.

Nutrition Facts : Calories 971, Fat 78.9, SaturatedFat 35.3, Cholesterol 479.2, Sodium 1030.9, Carbohydrate 26.2, Fiber 1.3, Sugar 6.6, Protein 39.2

RICOTTA AND ARUGULA QUICHE



Ricotta and Arugula Quiche image

Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.

Provided by By Arlene Cummings

Categories     Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 eggs
1 cup half-and-half
1 cup whole-milk ricotta cheese
Salt and fresh ground black pepper to taste
1 cup coarsely chopped fresh arugula (or baby spinach)
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)

Steps:

  • Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
  • Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
  • Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
  • Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiche.
  • Don't overcook the quiche. It should be set in the center, but not dry.
  • Let the quiche cool slightly before serving. This will help it to hold its shape.
  • Serve the quiche with a side salad or soup.
  • Experiment with different fillings. You can use any type of vegetables, cheese, or meat that you like.

Conclusion:

Arugula and bacon quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover ingredients. With its creamy filling, flaky crust, and flavorful toppings, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

Related Topics