1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyere or Swiss cheese (about 2 1/2 ounces)
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. (Mix it by hand, step-by-step
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 F. Bake crust until golden
brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to
rack. Reduce temperature to 375°F.
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 arugula and sauté until just
wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle arugula 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.
arugula: a yellowish-flowered European herb of the mustard family cultivated
for its foliage which is used especially in salads. Also called garden rocket,