Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)
This quiche has a puff pastry crust and a filling of nutty Romanesco cauliflower florets sauteed with mushrooms and oregano.
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.
ArnoldGreg June 9, 2025
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