QUICHE AU CHOU ROMANESCO (ROMANESCO AND MUSHROOM QUICHE)

Quiche au Chou Romanesco (Romanesco and Mushroom Quiche) image

The nutty flavor of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.

Provided by t2014cécileJ

Categories Breakfast and Brunch Eggs Quiche

Time 1h3m

Yield 8

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.9 g, Cholesterol 112.6 mg, Fat 25.9 g, Fiber 0.9 g, Protein 9.2 g, SaturatedFat 11.3 g, Sodium 176.5 mg, Sugar 1.9 g