Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)


  • 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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