Squash Blossom Quiche
Description
This squash blossom quiche made with mushrooms, bacon, and Gruyere cheese is decorated with edible squash blossoms for a delicious summer recipe.
Ingredients
•
1 (9 inch) refrigerated pie dough
•
6 large white mushrooms, chopped
•
4 medium scallions, thinly sliced
•
nonstick cooking spray
•
4 slices thick-cut bacon, chopped
•
7 large eggs
•
3/4 cup heavy cream
•
salt and ground black pepper to taste
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3 ounces grated Gruyere cheese
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12 yellow squash blossoms
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2
Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3
Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4
Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5
Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6
Whisk together eggs and cream in a bowl; season with salt and pepper.
7
Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8
Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.