Eggs Recipe ♯ Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

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
• 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

Cooking Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.
2. Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.
3. Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.
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.
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.
6. Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.

Nutrition Facts

• calories333.8
• carbohydrateContent16.9 g
• cholesterolContent112.6 mg
• fatContent25.9 g
• fiberContent0.9 g
• proteinContent9.2 g
• saturatedFatContent11.3 g
• sodiumContent176.5 mg
• sugarContent1.9 g