Bacon Rose Quiche recipe
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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
Nutrition Info
- 404.3 caloriescarbohydrate: 12.6 gcholesterol: 190.7 mgfat: 32.8 gfiber: 0.7 gprotein: 14.9 gsaturatedFat: 16 gservingSize: -sodium: 729.6 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Bacon Rose Quiche
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.
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.
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.
Bake in the preheated oven for 15 minutes.
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.