Squash Blossom Quiche

Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9-inch pie pan with nonstick spray. (2 minutes)

Carefully place the pie dough in the prepared pie pan. Using a fork, prick the bottom of the dough in several places. Line the dough with a double layer of aluminum foil, ensuring it covers the edges. Fill with pie weights or dried beans. (5 minutes)

Bake in the preheated oven until the edge of the crust is lightly golden, approximately 15 minutes. Carefully remove the foil and weights. Continue baking until the crust is set and lightly golden all over, about 5 minutes more. (20 minutes)

Remove the crust from the oven and place on a wire rack. Allow it to cool to room temperature. (15-20 minutes)

While the crust is cooling, lightly spray a skillet with nonstick spray and place over medium heat. Add the chopped mushrooms and sauté until tender and lightly browned. Remove from the skillet and set aside on a plate. (7 minutes)

Add the chopped bacon to the same skillet and cook until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels. (7 minutes)

In a medium bowl, whisk together the eggs and heavy cream until smooth. Season generously with salt and freshly ground black pepper to taste. (3 minutes)

Sprinkle the grated Gruyere cheese evenly over the bottom of the cooled crust. Distribute the sautéed mushrooms, crispy bacon, and sliced scallions evenly over the cheese layer. Gently pour the egg mixture over the filling. Arrange the squash blossoms in a decorative pattern on top of the egg mixture. (10 minutes)

Carefully transfer the quiche to the preheated oven. Bake until the eggs are firm and the center is no longer jiggly, approximately 35 to 40 minutes. If the crust begins to brown too quickly, tent it loosely with aluminum foil. (40 minutes)

Remove the quiche from the oven and let it cool for 5 to 10 minutes before slicing and serving. This allows the filling to set slightly and makes for cleaner slices. (10 minutes)