| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Rocket & Bacon Quiche |
Ingredients
For the Crust :
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water
For the Filling :
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces rocket, stems trimmed, leaves coarsely chopped
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyère cheese [about 2 1/2 ounces]
Method
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°. Bake crust until golden brown,
piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce
temperature to 375°.
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 rocket and sauté until just
wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle rocket 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.
For the Crust :
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water
For the Filling :
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces rocket, stems trimmed, leaves coarsely chopped
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyère cheese [about 2 1/2 ounces]
Method
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°. Bake crust until golden brown,
piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce
temperature to 375°.
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 rocket and sauté until just
wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle rocket 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.
