Bacon Rose Quiche

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Bacon Rose Quiche

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How to make Bacon Rose Quiche

 

Prep: 20 mins

Cook: 1 hr

Additional: 10 mins

Total: 1 hr 30 mins

Servings: 10

Yield: 1 9-inch 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

3 green onions, thinly sliced

6 eggs

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).

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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