For an extra layer of flavor, consider adding a clove of minced garlic to the mushrooms as they sauté. Ensure the puff pastry is well-chilled before baking to achieve the flakiest crust. If the quiche crust begins to brown too quickly, cover the edges with foil. Allow the quiche to rest for at least 10 minutes after baking. This will help it set and make slicing easier.
Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
-
PREP TIME15 mins
-
COOK TIME48 mins
-
TOTAL TIME1 hrs 3 mins
-
SERVING8 People
-
VIEWS10
Embark on a culinary adventure with this exquisite quiche, where the subtle nuttiness of Romanesco cauliflower dances harmoniously with earthy mushrooms and fragrant oregano. A delightful symphony of flavors awaits in every slice. Pairs perfectly with a fresh green salad for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Cholesterol113 mg
-
Fiber1 g
-
Protein9 g
-
Saturated Fat11 g
-
Sodium177 mg
-
Sugar2 g
-
Fat26 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper. (5 minutes)
02
StepPress puff pastry into the prepared quiche pan and trim the edges to fit snugly. Prick the pastry base evenly with a fork to prevent puffing during baking. Place in the refrigerator to chill. (10 minutes)
03
StepBring a pot of salted water to a rolling boil. Add the Romanesco florets and cook until they are crisp-tender, approximately 3 minutes. Drain thoroughly and set aside. (5 minutes)
04
StepIn a large skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until lightly browned and softened, about 5 minutes. Stir in the drained Romanesco florets, fresh oregano, salt, and pepper. Cook until the florets are tender, approximately 5 minutes, adding water if the mixture begins to stick to the pan. (15 minutes)
05
StepIn a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Gently stir in the sautéed mushroom and Romanesco mixture. (5 minutes)
06
StepPour the egg mixture evenly over the prepared pastry in the quiche pan. Sprinkle the shredded Swiss cheese generously over the top. (2 minutes)
07
StepBake in the preheated oven until the pastry is golden brown and the quiche is set, about 30 minutes. Let cool slightly before slicing and serving. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Henry Cartwright
Jul 1, 2025I loved the combination of mushrooms and oregano. It was so flavorful and delicious!
Braden Bogisich
Jun 30, 2025The pastry was perfectly flaky, and the filling was creamy and well-seasoned. Will definitely make again.
Amelia Kutch
Jun 29, 2025I used a mix of wild mushrooms, and it made the quiche even more special.
Marisol Hansen
Jun 29, 2025Easy to follow recipe, the family loved it. Thanks for sharing!
Heber Oconner
Jun 28, 2025I added a bit of garlic to the mushroom mixture, and it enhanced the flavor even more.
Raquel Schamberger
Jun 28, 2025This quiche was a huge hit at my brunch! The Romanesco added such a unique flavor.
Lizzie Skiles
Jun 25, 2025The tip about blind-baking the crust was very helpful in preventing a soggy bottom.