Steps to Make Kale Quiche Epicurious

Quiche Au Chou Romanesco (Romanesco And Mushroom Quiche)

I like to chop it into smaller pieces (or cut.

Recipe Summary 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 | Kale Quiche Epicurious

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 (Optional)

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

Directions

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.

Info | Kale Quiche Epicurious

prep: 15 mins cook: 48 mins total: 1 hr 3 mins Servings: 8 Yield: 1 9-inch quiche

TAG : Quiche Au Chou Romanesco (Romanesco And Mushroom Quiche)

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