• Preheat oven to 375°.
• Cook bacon in a large skillet until crisp, about 5 minutes. (If making this vegetarian, heat your oil.) Transfer bacon to paper-towel-lined plate to drain. When cool enough to handle, crumble the bacon. Add onions to skillet and sauté until tender, about 5 minutes—be careful not to burn them. Add the arugula a few handfuls at a time, allowing each batch to wilt and reduce in the skillet. When all of it is wilted, remove from heat, add the vinegar and toss to combine.
• In a large bowl, beat eggs with the cream, salt, pepper and nutmeg. Stir in cheese, arugula and the bacon or other cooked meat, if using. Pour the mixture into the crust-lined pan, and redistribute the greens if needed to smooth it out.
• Bake until the filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes before serving.
About this recipe
Finally, spring has sprung and with it come the first tasty things from the garden. One of my absolute favorite foods from the early garden is fresh arugula — so tender and full of flavor — a welcome change after the more muted flavors of most cold weather vegetables such as squash, parsnips, rutabagas, etc. Don’t get me wrong: I love my winter veggies, but I’m a total omnivore and I’m so glad we can grow such a great variety of foods in our climate.
As I pondered how to showcase this peppery-flavored green, I came across a recipe for an arugula tart. I riffed on it and came up with this quiche, which took me down the road of brunch foods. As we are also heading into Derby entertaining season, Mother’s Day, graduation parties, bridal showers and what have you, I hope these recipes will give you some inspiration for your own way to enjoy the delicious foods of a Kentucky spring.