Impressive Quick And Easy Squash Blossoms Recipes
SQUASH BLOSSOM QUICHE
This quiche uses summertime fresh-picked squash blossoms from the garden.
Provided by Meghann Dham
Categories Quiche
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 490 calories, Carbohydrate 16.6 g, Cholesterol 286 mg, Fat 39.9 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 16.6 g, Sodium 454.7 mg
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