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

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

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.