Savory Pumpkin Quiche with Caramelized Bacon and Onions

This recipe was selected purely for its use of arugula.  It is by Geoffrey Zakarian from The Kitchen.  It was very good.  We have a couple of pieces left for another dinner.  It is cut into 8 slices.  I liked it.  

Ingredients:

2 T unsalted butter

6 strips bacon, chopped

1 medium yellow onion, chopped

Kosher salt and black pepper

6 fresh sage leaves, minced

3/4 C pumpkin puree

8 large eggs

1/2 C heavy cream

1 (9”) pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled

1/2 C grated Parmesan

2 T EVOO

1 T white wine vinegar

Juice of 1 lemon

4 C arugula

Directions:

1. Preheat the oven to 350 degrees F.
2. heat the butter in a medium sauté pan over medium heat.  Add the bacon and cook until fully rendered and caramelized, 10-12 minutes.  Remove the bacon from the pan and add the onions; sprinkle with salt and pepper.  Cook stirring occasionally, until the onions are browned and tender, around 15 minutes.  Return the bacon to the pan along with the sage.  Cook for 1 more minute.
3. Whisk together the pumpkin puree, eggs and dream in a large bowl.  Whisk in the onion mixture.  Pour into prepared crust and bake until set, 30-40 minutes.  Allow to cool for 1- minutes.  
4. Whisk together the cheese, EVOO, vinegar and lemon juice in a bowl.  Season with salt and pepper and toss in the arugula.  
5. Cut the quiche into 8 equal portions.  Top the quick with the salad and serve.