Garnished with Arugula Salad, this iconic quiche contains eggs, heavy cream, and bacon.
Quiche Lorraine with Arugula Salad
Serves: 1 (9-inch) quiche
Ingredients
- ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
- 1 large egg white, lightly beaten
- ⅓ cup chopped cooked bacon
- 3 large eggs
- 1 cup heavy whipping cream
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- Garnish: Arugula Salad (recipe follows), additional ground black pepper
Instructions
- Preheat oven to 450°. Spray bottom of a 9-inch removable-bottom tart pan with cooking spray.
- Place pie dough in prepared pan. Using the large end of a chopstick, press dough into indentations in sides of pan. Trim and discard excess dough. Using a fork, prick bottom of dough. Place tart pan on a rimmed baking sheet, and freeze for 15 minutes.
- Bake until tart shell is lightly golden brown, approximately 7 minutes. Let cool completely.
- Brush egg white onto bottom of tart shell. Bake until egg white is set and looks shiny, approximately 3 minutes. (This will help seal tart shell and prevent sogginess). Let cool completely.
- Reduce oven temperature to 350°. Scatter bacon pieces in cooled tart shell.
- In a medium bowl, whisk together eggs, cream, salt, pepper, and nutmeg until combined. Pour mixture over bacon.
- Bake quiche until filling is set, approximately 25 minutes. Let cool to room temperature.
- Garnish with Arugula Salad and a sprinkle of black pepper, if desired.
Arugula Salad
Serves: 1 cup
Ingredients
- 1 cup fresh baby arugula
- ¼ cup halved cherry and grape tomatoes
- ½ teaspoon extra-virgin olive oil
Instructions
- In a small bowl, toss together arugula, tomatoes, and oil. Serve immediately.
