Squash Blossom Quiche

Squash Blossom Quiche

Gorgeous, edible squash blossoms decorate the top of this elegant quiche, made with mushrooms, bacon, and Gruyere cheese.

Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
490 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray.
Step 2
Place pie dough in the prepared pie pan. Poke a few holes in the bottom with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans.
Step 3
Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more.
Step 4
Remove from the oven and place on a wire rack; let cool to room temperature, 15 to 20 minutes.
Step 5
While the crust is cooling, spray a skillet with nonstick spray and place over medium heat. Add onions and sauté until tender, about 5 minutes. Remove to a plate.
Step 6
Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
Step 7
Whisk together eggs and cream in a bowl; season with salt and pepper.
Step 8
Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Spread sautéed mushrooms, bacon, and scallions evenly over top. Pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
Step 9
Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes.
Step 10
Remove from the oven and cool 5 to 10 minutes before slicing.

Ingredients

  • salt and ground black pepper to taste
  • nonstick cooking spray
  • 7 large eggs
  • 1 (9 inch) refrigerated pie dough
  • 6 large white mushrooms, chopped
  • 4 slices thick-cut bacon, chopped
  • 3 ounces grated Gruyere cheese
  • 4 medium scallions, thinly sliced
  • 12 yellow squash blossoms
  • 0.75 cup heavy cream

Categories

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