Description
The nutty flavor of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.
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)
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 48 mins
Total Time: 1 hr 3 mins
Servings: 8