Friday, February 15, 2013

Arugula, Feta & Bacon Quiche

I know, we've been on a little bit of a break and I want to apologize. To update you, some of the contributors are still focused on their newly expanded family and others (speaking about myself here) haven't been feeling too creative lately and thusly not cooking up anything new. That being said, I am trying to get back on the horse so you all have something to read and so I feel better!

I have blogged abut quiche before ( so while this is similar, it does have a few differences that produce a new taste.

In a large mixing bowl, combine 3 large eggs, a splash of milk, some salt & pepper to taste and then a full container of plain, crumbled feta. Then you want to add in chopped shallots and 5 or 6 slices of cooked, crumbled bacon. Finally stir in 1-2 tsp of lemon zest, a splash of lemon juice and a full bunch of arugula, with the stems removed and torn lightly.

Whisk the ingredients together and then set them aside.

Before I forget, you need to roll the dough for the crust out flat and then gently place it into a round (pie) pyrex dish that's been lightly greased. Do your best not to tear the dough and try to get the sides to come up as close to the dish edge as you can. Then place that in the oven at 325 degrees for about 6-10 minutes and keep an eye on it. You want it to crisp up a little but not to fully cook.

Pour the mixture into the warmed, crisp crust and place it back in the oven at 340 degrees for 25 minutes. Check on it towards the end and adjust the time accordingly - you want the crust to be just browned and should be able to stick a toothpick into the quiche and have it come out clean. Let it sit for a few minutes before slicing to ensure that the pieces stay together.

The end result is not your usual cheesy is a little more mediterranean due to the ingredients and definitely seems more like a dinner than a brunch.

Served with mixed greens.

- Melissa

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