From CSA member Linda M.
6 bacon slices, cut into ½ inch pieces
½ cup chopped shallots
8 ounces arugula, coarsely chopped
2 tsp. Balsamic vinegar
1 cup heavy cream
3 large eggs
½ tsp. Salt
¼ tsp. Pepper
¾ cup shredded Swiss cheese
A 9-inch pre-baked pie crust
Preheat
oven to 400. Thaw purchased crust for 10 minutes. Bake 10-12 minutes
until golden. After pre-baking crust, lower oven temperature to 375.
In
a large skillet over medium heat, cook bacon pieces until crispy.
Drain on paper towels, reserving 2 TBS bacon drippings. Add chopped
shallots and saute until tender. Add chopped arugula; cook until just
wilted, about 1 minute. Remove from heat, add balsamic vinegar, and
toss to combine.
In
pre-baked crust, layer arugula mixture, then crispy bacon pieces. In a
large measuring cup or bowl, whisk together heavy cream, eggs, salt and
pepper. Stir in 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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