Quiche au Chou Romanesco (Romanesco and Mushroom Quiche) recipe
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Ingredients
- 1 sheet frozen puff pastry, thawed 1 cup Romanesco cauliflower florets 1 ½ tablespoons butter 1 ½ cups sliced fresh mushrooms 1 tablespoon fresh oregano leaves salt and ground black pepper to taste 2 tablespoons water 3 eggs ½ cup milk 2 tablespoons milk ½ cup heavy whipping cream 2 tablespoons heavy whipping cream ¾ cup shredded Swiss cheese 1 tablespoon shredded Swiss cheese
Nutrition Info
- 333.8 caloriescarbohydrate: 16.9 gcholesterol: 112.6 mgfat: 25.9 gfiber: 0.9 gprotein: 9.2 gsaturatedFat: 11.3 gservingSize: -sodium: 176.5 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
Directions
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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.