Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

european french greek italian middle eastern region main savory umami medium fast

Prep

30 min

Cook

60 min

Total

90 min

Ingredients (14)

1 sheet frozen puff pastry, thawed g

1 cup Romanesco cauliflower florets g

1 ½ tablespoons butter g

1 ½ cups sliced fresh mushrooms g

1 tablespoon fresh oregano leaves g

salt and ground black pepper to taste g

2 tablespoons water (Optional) g

3 eggs g

½ cup milk g

2 tablespoons milk g

½ cup heavy whipping cream g

2 tablespoons heavy whipping cream g

¾ cup shredded Swiss cheese g

1 tablespoon shredded Swiss cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.

Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.

Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.

Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick.

Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top.

Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.