How to Make Squash Blossom Quiche - A Step-by-Step Guide

When it comes to cooking with seasonal ingredients, squash blossoms are a true delicacy. These bright, beautiful flowers are the edible blooms of a squash plant, and they have a delicate, slightly sweet flavor that can add a unique touch to any dish. One of the most delightful ways to enjoy squash blossoms is in a quiche. This Squash Blossom Quiche recipe is a wonderful way to highlight the fresh, vibrant flavors of this summer delicacy.

Quiche is a classic French dish that combines a...

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Ingredients

  • nonstick cooking spray
  • 1 (9 inch) refrigerated pie dough
  • 6 large white mushrooms, chopped
  • 4 slices thick-cut bacon, chopped
  • 7 large eggs
  • ¾ cup heavy cream
  • 3 ounces grated Gruyere cheese
  • 4 medium scallions, thinly sliced
  • salt and ground black pepper to taste
  • 12 yellow squash blossoms

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 1 9-inch quiche

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray.
  • 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.
  • 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.
  • Remove from the oven and place on a wire rack; let cool to room temperature, 15 to 20 minutes.
  • 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.
  • Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
  • Whisk together eggs and cream in a bowl; season with salt and pepper.
  • 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.
  • Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes.
  • Remove from the oven and cool 5 to 10 minutes before slicing.
  • Nutrition

    490 cal.

    • Total Fat: 40g
    • Saturated Fat: 17g
    • Cholesterol: 286mg
    • Sodium: 455mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Protein: 17g
    • Potassium: 271mg