Summer squash blossoms that have just been gathered from the garden are used in this quiche.
| 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 |
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
Instructions
- 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.