Squash Blossom Quiche Recipes

SQUASH BLOSSOMS

Steps:

• Heat oven to 375°. Grease large cookie sheet with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until smooth. Beat in egg, squash and vanilla until well blended (mixture may look curdled). Beat in flour, baking powder and 1 teaspoon pumpkin pie spice just until blended.
• Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet. Bake 7 to 10 minutes or until centers are set. Cool 1 minute; remove from cookie sheet to wire racks. Cool completely, about 10 minutes.
• Mix marshmallow creme and frosting in small bowl. Drop slightly less than 1/4 teaspoon of marshmallow mixture onto each cookie. Sprinkle with additional pumpkin pie spice.

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.