Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

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(Optional)

3eggs

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

Directions

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.

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