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“Quiche with bacon and arugula, great for lunch or a picnic.”
2hrs 15mins

Ingredients Nutrition

  • 1 (9 inch) refrigerated pie crusts, for a 9 inch pie pan
  • 6 large eggs
  • 23 cup creme fraiche or 23 cup heavy cream
  • 1 cup whole milk
  • 8 ounces gruyere or 8 ounces other swiss cheese
  • 14 teaspoon of freshly ground nutmeg
  • 12 lb bacon, chopped
  • 12 cup f shallot, chopped
  • 8 ounces arugula, stems trimmed and coarsely chopped
  • 2 teaspoons balsamic vinegar


  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.

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