Enjoy the delicate flavor of fresh squash blossoms in this elegant Gluten-Free Squash Blossom Quiche. Featuring a flaky gluten-free crust, savory bacon, tender mushrooms, scallions, creamy Gruyère cheese, and beautiful edible squash blossoms, this quiche is perfect for brunch, lunch, or a light dinner. Whether you are harvesting squash blossoms from your garden or finding them at a local farmers market, this gluten-free quiche recipe is a delicious way to showcase this seasonal ingredient.
Prep Time
25 minutes
Cook Time
55 minutes
Total Time
1 hour 20 minutes
Yield
6 to 8 servings
Option 1: Traditional Gluten-Free Squash Blossom Quiche
1 (9-inch) refrigerated gluten-free pie dough or 1 prepared Gluten-Free Pie Crust
6 large white mushrooms, chopped
4 medium scallions, thinly sliced
Nonstick cooking spray
4 slices thick-cut bacon, chopped
7 large eggs
¾ cup heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
12 yellow squash blossoms, cleaned and stems removed
1 cup shredded Gruyère cheese
Option 2: Using Pre-Cooked Bacon
1 (9-inch) refrigerated gluten-free pie dough or 1 prepared Gluten-Free Pie Crust
6 large white mushrooms, chopped
4 medium scallions, thinly sliced
Nonstick cooking spray
¼ cup cooked bacon, chopped
7 large eggs
¾ cup heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
12 yellow squash blossoms, cleaned and stems removed
1 cup shredded Gruyère cheese
Prepare the Gluten-Free Crust
Preheat the oven to 350°F.
Lightly grease a 9-inch pie pan with nonstick cooking spray.
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 with pie weights or dried beans.
Bake for 15 minutes, or until the edges begin to turn lightly golden.
Carefully remove the foil and weights. Return the crust to the oven and bake for an additional 5 minutes until the bottom is set.
Transfer the crust to a wire rack and allow it to cool for 15 to 20 minutes.
Cook the Vegetables
Lightly coat a skillet with nonstick cooking spray and place over medium heat.
Add the chopped mushrooms and sliced scallions. Sauté for about 5 minutes, or until softened and lightly browned.
Transfer the vegetables to a plate and set aside.
Cook the Bacon
If using raw bacon, add the chopped bacon to the same skillet and cook until crispy and browned, about 5 to 7 minutes.
Transfer the bacon to a paper towel-lined plate to drain excess grease.
If using pre-cooked bacon, simply set it aside for assembly.
Prepare the Custard Filling
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and fully combined.
Assemble the Quiche
Sprinkle the shredded Gruyère cheese evenly across the bottom of the cooled crust.
Distribute the cooked mushrooms, scallions, and bacon over the cheese layer.
Slowly pour the egg mixture over the filling ingredients.
Arrange the squash blossoms decoratively on top of the quiche. The blossoms will soften as they bake while adding beautiful color and delicate flavor.
Bake the Quiche
Place the quiche in the oven and bake for 35 to 45 minutes, or until the center is set and no longer jiggles when gently shaken.
The top should be lightly golden and the squash blossoms slightly wilted.
Remove from the oven and allow the quiche to cool for 10 to 15 minutes before slicing and serving.
Fresh squash blossoms are highly perishable and should be used within a day or two of harvesting for the best flavor and texture.
For a crustless gluten-free squash blossom quiche, simply omit the crust and pour the filling into a well-greased pie dish. Reduce the baking time by approximately 5 to 10 minutes.
Additional vegetables such as sautéed zucchini, leeks, spinach, or asparagus can be added for extra flavor and nutrition.
For a dairy-free version, substitute the heavy cream with full-fat coconut cream and use your favorite dairy-free shredded cheese.
Gruyère cheese provides a rich, nutty flavor, but Swiss cheese, Fontina, or Emmental are excellent substitutes.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven until warmed through.
This gluten-free squash blossom quiche makes a beautiful centerpiece for spring and summer brunches, garden parties, holiday breakfasts, and special occasions. Its combination of creamy custard, savory bacon, fresh vegetables, and edible flowers creates a memorable dish that is both elegant and delicious.
