Make an elegant gluten-free squash blossom quiche with bacon, mushrooms, scallions, Gruyère cheese, and a creamy egg custard.
Delicate squash blossoms bring seasonal color and a mild, fresh flavor to this Gluten-Free Squash Blossom Quiche Recipe. The creamy egg custard is filled with savory bacon, tender mushrooms, scallions, and nutty Gruyère cheese, creating an elegant dish that is surprisingly easy to prepare.
A partially baked gluten-free crust provides a flaky, sturdy base for the rich filling. Arranging the edible blossoms over the custard before baking showcases their beautiful golden color while allowing them to soften gently in the oven.
This seasonal quiche is perfect for breakfast, brunch, lunch, or a light dinner. It also makes a beautiful centerpiece for spring celebrations, summer garden parties, holiday breakfasts, and farmers market-inspired meals.
Choose either thick-cut raw bacon or pre-cooked bacon when preparing the recipe. Use one complete bacon option and do not combine the quantities.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 6 to 8 servings
Ingredients
For the Gluten-Free Crust
1 (9-inch) refrigerated gluten-free pie dough or 1 prepared gluten-free pie crust
Nonstick cooking spray
For the Quiche Filling
6 large white mushrooms, chopped
4 medium scallions, thinly sliced
7 large eggs
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 yellow squash blossoms, cleaned with stems removed
1 cup shredded Gruyère cheese
Bacon Option 1: Thick-Cut Bacon
4 slices thick-cut bacon, chopped
Bacon Option 2: Pre-Cooked Bacon
1/4 cup cooked bacon, chopped
Directions
Step 1: Prepare the Oven and Pie Pan
Preheat the oven to 350°F. Lightly grease a 9-inch pie pan with nonstick cooking spray.
Step 2: Fit the Gluten-Free Crust
Fit the gluten-free pie dough into the prepared pie pan. Use a fork to prick several holes in the bottom of the crust.
Line the crust with a double layer of aluminum foil and fill it with pie weights or dried beans.
Step 3: Partially Bake the Crust
Bake the crust for 15 minutes, or until the edges begin to turn lightly golden.
Carefully remove the foil and pie weights. Return the crust to the oven and bake for another 5 minutes, or until the bottom is set.
Transfer the crust to a wire rack and let it cool for 15 to 20 minutes.
Step 4: Cook the Mushrooms and Scallions
Lightly coat a skillet with nonstick cooking spray and place it over medium heat.
Add the chopped mushrooms and sliced scallions. Sauté for about 5 minutes, or until the vegetables are softened and lightly browned.
Transfer them to a plate and set aside.
Step 5: Prepare the Selected Bacon Option
If using thick-cut raw bacon, add the chopped bacon to the same skillet.
Cook for 5 to 7 minutes, or until browned and crispy. Transfer the bacon to a paper towel-lined plate to drain.
If using pre-cooked bacon, no additional cooking is necessary. Set it aside until you are ready to assemble the quiche.
Step 6: Prepare the Custard
Place the eggs, heavy cream, salt, and black pepper in a large mixing bowl. Whisk until the mixture is smooth and fully combined.
Step 7: Assemble the Quiche
Sprinkle the shredded Gruyère evenly across the bottom of the cooled crust.
Distribute the cooked mushrooms, scallions, and your selected bacon option over the cheese. Slowly pour the egg mixture over the filling.
Arrange the cleaned squash blossoms decoratively on top. The blossoms will soften as they bake while adding beautiful color and delicate flavor.
Step 8: Bake the Quiche
Bake the quiche at 350°F for 35 to 45 minutes, or until the center is set and no longer jiggles when the pan is gently shaken.
The top should be lightly golden, and the squash blossoms should appear slightly wilted.
Step 9: Cool and Serve
Remove the quiche from the oven and let it cool for 10 to 15 minutes before slicing and serving.
Notes
Fresh squash blossoms are highly perishable. For the best flavor and texture, use them within one or two days of harvesting or purchasing.
Gently inspect and clean the blossoms before using them. Remove the stems as directed and make sure the flowers are intended for culinary use.
Use either 4 slices of thick-cut raw bacon or 1/4 cup of chopped pre-cooked bacon. Do not combine the two quantities.
For a crustless gluten-free squash blossom quiche, omit the crust and pour the filling into a well-greased 9-inch pie dish. Reduce the baking time by approximately 5 to 10 minutes.
Sautéed zucchini, leeks, spinach, or asparagus may be added for extra flavor and texture.
For a dairy-free variation, replace the heavy cream with full-fat coconut cream and use a suitable dairy-free shredded cheese. This substitution will change the flavor of the finished quiche.
Gruyère gives the filling a rich, nutty flavor. Swiss, Fontina, or Emmental cheese may be used as a substitute.
Store leftover quiche covered in the refrigerator for up to four days.
Reheat individual slices in a 325°F oven until warmed through.
When serving someone with celiac disease or gluten sensitivity, verify that the pie crust, bacon, nonstick cooking spray, cheese, and all other packaged ingredients are appropriately labeled gluten-free. Prevent cross-contact by using clean cookware, utensils, and preparation surfaces.
