Sunday, October 6, 2013

Arugula and Bresaola Quiche

My parents were coming for brunch and I improvised a quiche for the occasion...

Arugula and Bresaola Quiche

1 leek, sliced thinly
2 cups arugula, chopped finely
2 tsp. balsamic vinegar
about an ounce of mocetta bresaola (pancetta or cooked bacon will do), cut into bite sized pieces
3 eggs
1 cup half and half
shredded cheese, about 1 cup
salt, pepper and nutmeg

First I made a pie crust for a single-crust pie, tossed my pie weights in and baked it for about 20 minutes at 400 degrees.  While that was baking, I sautéed the leeks in a little oil, then added the arugula and stirred it until the arugula was wilted.  I took it off the heat, added the vinegar and the bresaola and tossed.  In a bowl I beat the eggs, added the half and half, cheese, and spices.  When the pie crust was ready, I put the leek-arugula-bresaola mixture in and poured the egg mixture over the top.  This was baked at 375 degrees for 35 minutes and it was terrific!

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