Bacon roses adorn this deep-dish quiche that's perfect for company, complete with Swiss cheese, Gruyere cheese, mushrooms, and green onions.
- 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
- 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.