Squash Blossom Quiche

Squash Blossom Quiche

I planted one summer squash plant this year for one purpose alone: to have access to squash blossoms for this squash blossom quiche.  Squash blossoms seem like they have become a thing, like kale and bacon.  I suspect I was first introduced to the fact you could eat squash blossoms through reading Martha Stewart’s magazine, but I think the first time I actually tried one was at a coastal restaurant that served them stuffed with shrimp and cheese and deep fried them.  At the same time, we had a farmer at our local market that would come to market each weekend with trays and trays of both baby zucchini and squash blossoms, so I decided to experiment and see what I could make of them. 

The simplest preparation for these that I cook is to throw several into a quesadilla.  The blossoms add a mildly peppery taste.  The most complex preparation that I cook with these is this quiche.  I really like the combination of egg and blossom, and this is a recipe that freezes up nicely, so is great for lunch with a simple salad to accompany it.  It also makes a great weekend brunch recipe.

squash blossoms 2

quiche pre-bake

squash blossom quiche baked

plated squash blossom quiche

Squash Blossom Quiche
Serves 4

4 small potatoes (or 1 large)
1 tablespoon olive oil
5 eggs
1 cup milk
½ cup Swiss cheese (or other mild cheese)
1 teaspoon salt
Pinch freshly ground black pepper
4 or 5 squash blossoms, stamens removed

Preheat the oven to 400 degrees.  Slice the potatoes to ¼ inch thickness.  Layer them on a baking sheet covered in parchment paper and drizzle with the olive oil.  Bake for 25 minutes or until both sides are slightly crispy.

Drop the temperature on the oven to 375 degrees.  In a medium sized bowl, combine the eggs and milk and beat until combined.  Add the Swiss cheese, salt and black pepper and stir until combined. 

In a non-stick cake pan or pie pan, layer the potato rounds so that they overlap a bit and cover the bottom of the pan.  Gently pour the egg, milk, and cheese mixture over the potatoes.  The potatoes may float – they’ll settle into the bottom as the quiche cooks.  Lay the squash blossoms on top.  Bake for 40 – 50 minutes or until the egg is fully set (check for doneness by inserting a knife or toothpick into the middle of the quiche – if it comes out clean, the quiche is done). 

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