Ahhh summer vegetable season is here and with it an array of tasty, healthy veggies to eat raw, bake, saute, stew, etc. Just as the season brings squash, it also brings squash blossoms and if you have not tried squash blossoms – you must! There are actually male and female squash blossoms, the female has the squash attached while the male simply blooms and can be eaten. These delicacies can be harvested at night or early in the morning. Many people stuff the squash blossoms with goat cheese and honey, but you can also create meals with these sweet, floral treats. Using farm eggs, squash blossoms, zucchini, and Belle Chèvre goat cheese we came up with this Squash Blossom And Goat Cheese Quiche.
Squash Blossom And Goat Cheese Quiche, serves 6-8
1 9-inch ready made pie crust (or feel free to make one from scratch)
4 eggs
2 egg whites
1 tsp salt
1 tsp black pepper
2 Tbsp Basil Pesto
1 clove garlic, minced
5 sprigs of thyme, de-stemmed
1 small zucchini of half a large zucchini, very thinly sliced
1 2-3 oz package Belle Chèvre Montrachet Style Goat Cheese
5-7 squash blossoms
Fresh basil
Directions:
Preheat oven to 450 degrees.
Drizzle olive oil in a 9-inch pan and place crust in pan forming edges.
In a large bowl whisk together eggs, egg whites, pesto, salt, pepper, garlic, and thyme. Pour into pie pan over crust once combined.
Layer in zucchini slices.
Crumble goat cheese evenly throughout quiche mixture.
Place squash blossoms in a circular pattern in quiche mixture. Place quiche in oven and bake for 15 minutes. To prevent crust edges from browning too much, at 15 minutes, wrap edges in aluminum foil. Reduce heat to 325 degrees and continue baking 25 minutes. When top of quiche begins to golden brown, remove and insert knife to make sure it come out clean. Let sit for 5 minutes, cut and serve! Top with fresh basil to garnish if desired.