Delicate, seasonal, and full of flavor, this gluten-free squash blossom quiche is a beautiful way to highlight one of the garden’s most treasured ingredients. Tender squash blossoms are folded into a creamy, savory custard and baked until perfectly set, creating a dish that feels both elegant and comforting. Ideal for brunch, lunch, or a light dinner, this quiche celebrates fresh ingredients while staying completely gluten-free—proof that simple, wholesome cooking can still feel special.
Preheat the oven to 350 degrees Fahrenheit. Grease 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 dough 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 foil and weights; continue baking until the crust sets, about 5 minutes more.
Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
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. Add cooked bacon, mushrooms, and scallions; 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, 35-45 minutes. Cool quiche briefly before slicing.
Tips & Variations
Skip the crust for a crustless, low-carb version.
Add sautéed zucchini, leeks, or spinach for extra vegetables.
For dairy-free, use coconut cream and dairy-free cheese.
