Bacon Rose Quiche

This quiche was rich and delicious. We made the bacon roses in a mini muffin tin and put then on top at the end.

I absolutely love this recipe. It's so delicious and easy to fix. I did have to increase the cooking time for my oven and I am in high altitude but I did not change the recipe other than the cooking time. Also I found out quickly that I was putting more than 1/4 batter into each of the muffin holders, which was too much and they would flatten out. But as long as they cooked okay they were delicious anyway. Thank you, Aisha!

I definitely made some notes and changes, because when I followed this recipe exactly, I ended up with a fully-cooked quiche, with three pieces of nearly raw bacon shaped like roses, sitting in a pool of bacon grease right in the center of the quiche. The only part of those rosettes that was edible was the top edge of the rosettes. I added at least 20 minutes to the cooking time of the whole quiche just to get the rosettes past raw, which resulted in the top of the quiche being overly browned, even after covering it with aluminum foil to avoid said overbrowning. As another reviewer suggested, it makes more sense to bake the rosettes separately so that the entire slice of bacon is crisper and less raw. Once you finish cooking the rosettes separately, you can slip them off of the toothpicks and just arrange them in the center. This also eliminates the greasy crater in the center.

This was a great Valentine's brunch idea! I used 16oz of white mushrooms, half a large onion, and maple bacon. Other than that, I followed the recipe exactly. It made a lot (since I accidentally doubled the mushrooms) and I had to split between two 9 inch pie crusts. I had to adjust the cooking time to about 25 minutes because the center was still raw. It was delicious and much healthier than French toast, which is our usual holiday go- to.

I believe I will combine the mixture of bacon and mushrooms etc. With the egg mixture prior to putting the mixture into the pie shell.