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Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
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Prep Time:
15 minutes
Cook Time:
48 minutes
Total Time:
63 minutes
Savory Romanesco cauliflower and mushroom quiche in a flaky puff pastry.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 1 cup Romanesco cauliflower florets
  • 1.5 tablespoons butter
  • 1.5 cups sliced fresh mushrooms
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons water
  • 3 eggs
  • 0.5 cup milk
  • 2 tablespoons milk
  • 0.5 cup heavy whipping cream
  • 2 tablespoons heavy whipping cream
  • 0.75 cup shredded Swiss cheese
  • 1 tablespoon shredded Swiss cheese
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C, gas mark 7) and elegantly line a 9-inch quiche pan with parchment paper.
  • Gently mold the puff pastry into the quiche pan and cut off any excess. Carefully poke holes in the pastry using a fork and chill in the refrigerator.
  • Bring a pot of boiling water to life. Drop in Romanesco florets and cook until just tender, around 3 minutes. Drain well.
  • In a large skillet over medium heat, melt butter until sizzling. Add mushrooms and sauté until golden brown, around 5 minutes. Incorporate drained Romanesco florets, oregano, salt, and pepper. Continue to cook until florets are tender, approximately 5 minutes, adding water if needed to prevent sticking.
  • In a large bowl, vigorously whisk together eggs, 1/2 cup plus 2 tablespoons of milk, and 1/2 cup plus 2 tablespoons of heavy cream. Fold in the mushroom mixture. Pour this creamy mixture over the pastry in the pan and generously sprinkle 3/4 cup plus 1 tablespoon of Swiss cheese on top.
  • Bake the quiche in the oven until the pastry turns golden and the filling is set, approximately 30 minutes.

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