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

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 400 F. Thaw purchased crust for 10 minutes.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • 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.
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  • EQUIPMENT:
  • Length: 12 minutes

Step 3

  • Drain on paper towels, reserving 2 tablespoons bacon drippings.
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Step 4

  • Add chopped shallots and saute until tender.
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Step 5

  • Add chopped arugula, saute until just wilted, about 1 minute.
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  • Length: 1 minutes

Step 6

  • 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.
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Step 7

  • Pour this mixture over the arugula bacon layers.
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Step 8

  • Bake until puffed and golden, about 35 minutes.
  • EQUIPMENT:
  • Length: 35 minutes

Step 9

  • Let stand at least 10 minutes before slicing.
  • Length: 10 minutes