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
  1. Preheat oven to 450°. Spray bottom of a 9-inch removable-bottom tart pan with cooking spray.
  2. 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.
  3. Bake until tart shell is lightly golden brown, approximately 7 minutes. Let cool completely.
  4. 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.
  5. Reduce oven temperature to 350°. Scatter bacon pieces in cooled tart shell.
  6. In a medium bowl, whisk together eggs, cream, salt, pepper, and nutmeg until combined. Pour mixture over bacon.
  7. Bake quiche until filling is set, approximately 25 minutes. Let cool to room temperature.
  8. Garnish with Arugula Salad and a sprinkle of black pepper, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/quiche-lorraine-with-arugula-salad/