Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

Nutty Romanesco cauliflower florets sauteed with mushrooms and oregano make a delicious filling for this quiche in a puff pastry shell.

• Preparation Time: 15 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 3 mins
• Calories: 334 Calories

Ingredients

• 2 tablespoons milk
• 3 eggs
• 2 tablespoons water
• 2 tablespoons heavy whipping cream
• salt and ground black pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon fresh oregano leaves
• 1 cup Romanesco cauliflower florets
• 1 tablespoon shredded Swiss cheese
• 0.5 cup milk
• 0.5 cup heavy whipping cream
• 1.5 tablespoons butter
• 1.5 cups sliced fresh mushrooms
• 0.75 cup shredded Swiss cheese

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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