Bacon Rose Quiche
Description
Bacon roses adorn this deep-dish quiche that's perfect for company, complete with Swiss cheese, Gruyere cheese, mushrooms, and green onions.
Ingredients
•
1 (9 inch) unbaked deep dish pie crust
•
13 slices bacon, divided
•
1 teaspoon butter
•
1 teaspoon olive oil
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1 cup cremini mushrooms, sliced
•
1 small onion, diced
•
1/4 teaspoon salt
•
1/8 teaspoon ground black pepper
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1 cup shredded Swiss cheese
•
1/2 cup shredded Gruyere cheese
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3 green onions, thinly sliced
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6 eggs
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1 1/2 cups heavy whipping cream
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3/4 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon white sugar
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1/8 teaspoon ground nutmeg
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1/8 teaspoon cayenne pepper
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble.
3
Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.
4
Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.
5
Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust.
6
Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche.
7
Bake in the preheated oven for 15 minutes.
8
Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.