Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

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 , Optional
• 3 eggs
• 0.5 cups milk
• 2 tablespoons milk
• 0.5 cups heavy whipping cream
• 2 tablespoons heavy whipping cream
• 0.75 cups shredded Swiss cheese
• 1 tablespoon shredded Swiss cheese

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.

2. 2

   Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.

3. 3

   Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.

4. 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. 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. 6

   Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.