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Squash Blossom Quiche
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
"Beautiful squash blossom quiche with mushrooms, bacon, and Gruyere cheese."
Ingredients:
  • 6 large white mushrooms, chopped
  • nonstick cooking spray
  • 1 (9 inch) refrigerated pie dough
  • 4 slices thick-cut bacon, chopped
  • 7 large eggs
  • 0.75 cup heavy cream
  • 3 ounces grated Gruyere cheese
  • 4 medium scallions, thinly sliced
  • 12 yellow squash blossoms
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9-inch pie pan with nonstick spray.
  • Gently place the pie dough in the pie pan. Use a fork to make a few holes in the bottom. Then, layer it with double aluminum foil and pie weights or dried beans.
  • Bake in the preheated oven until the crust's edge is golden, approximately 15 minutes. Remove the foil and weights, then bake until the crust sets, about 5 minutes more.
  • Take out of the oven and transfer to a wire rack. Allow to cool to room temperature for 15 to 20 minutes.
  • After letting the crust cool, lightly coat a skillet with nonstick spray, heat over medium, and sauté onions until tender for about 5 minutes. Transfer to a plate.
  • Place the bacon in the skillet and cook until beautifully browned and crispy, for about 5 to 7 minutes.
  • Combine eggs and cream in a bowl, then season with salt and pepper.
  • - Cover the bottom of the cooled crust with a generous amount of grated Gruyere cheese. - Evenly distribute sautéed mushrooms, bacon, and scallions on top of the cheese. - Pour the egg mixture over the mushroom and bacon mixture. - Arrange the squash blossoms in a decorative pattern on the top of the egg mixture.
  • Bake in the preheated oven for 35 to 40 minutes or until the eggs are set without any jiggle.
  • Allow the dish to cool for 5 to 10 minutes before slicing.

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