Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

Name: Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
Total time: 63
Yield: 8
Ingredients: 1 sheet frozen puff pastry, thawed; 1 cup Romanesco cauliflower florets; 1.5 tablespoons butter; 1.5 cups sliced fresh mushrooms; 1 tablespoon fresh oregano leaves; salt and ground black pepper to taste; 2 tablespoons water; 3 eggs; 0.5 cup milk; 2 tablespoons milk; 0.5 cup heavy whipping cream; 2 tablespoons heavy whipping cream; 0.75 cup shredded Swiss cheese; 1 tablespoon shredded Swiss cheese

Recipe by t2014cécileJ from allrecipes.com

Lunch 1 Hr. 3 Mins.

Ingredients

8 servings

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1 sheet frozen puff pastry, thawed
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1 cup Romanesco cauliflower florets
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1.5 tablespoons butter
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1.5 cups sliced fresh mushrooms
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1 tablespoon fresh oregano leaves
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salt and ground black pepper to taste
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2 tablespoons water

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3 eggs
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0.5 cup milk
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2 tablespoons milk
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0.5 cup heavy whipping cream
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2 tablespoons heavy whipping cream
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0.75 cup shredded Swiss cheese
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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.