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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400. | 2. Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350. | 3. In a heavy skillet cook the bacon then remove to drain. | 4. on a paper towel covered plate. | 5. Add to the same pan the shallots and cook until lightly brown, | 6. add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat. | 7. Add the arugula mixture to the pie shell and cover. | 8. completely, top with bacon. | 9. Mix the eggs, creme, milk, salt, pepper and nutmeg,. | 10. then add the cheese and mix well. Poor the custard. | 11. mixture over the bacon. | 12. Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour. | 13. Remove foil and bake for 10-15 minutes longer to brown. | 14. To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1		refrigerated	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
creme fraiche	2/3	cup		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
gruyere	8	ounces		936.684	0.8165	67.6091	73.3471
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
bacon	1/2		chopped	58.38	0.1792	1.7668	5.5566
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
arugula	8	ounces	trimmed chopped	56.699	8.2781	5.8513	1.4969
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.