Bacon Rose Quiche

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 13 slices bacon, divided
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 cup cremini mushrooms, sliced
  • 1 small onion, diced
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 cup shredded Swiss cheese
  • ½ cup shredded Gruyere cheese
  • 3green onions, thinly sliced
  • 6eggs
  • 1 ½ cups heavy whipping cream
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon white sugar
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • Directions

  • Step 1

    Preheat the oven to 450 degrees F (230 degrees C).

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  • Step 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.

  • Step 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.

  • Step 4

    Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.

  • Step 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.

  • Step 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.

  • Step 7

    Bake in the preheated oven for 15 minutes.

  • Step 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.

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