Romanesco and mushroom quiche

Romanesco and mushroom quiche

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About this recipe: The nutty flavour of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.


Makes: 1 quiche

  • 1 sheet frozen puff pastry, thawed
  • 250g romanesco cauliflower florets
  • 25g butter
  • 100g fresh mushrooms, sliced
  • 1 tablespoon fresh oregano leaves
  • salt and pepper
  • 3 eggs
  • 150ml milk
  • 150ml cream
  • 100g grated cheese

Prep:20min  ›  Cook:38min  ›  Ready in:58min 

  1. Preheat oven to 220 C / Gas 7.
  2. Line a quiche tin with baking paper; cover with puff pastry and trim to fit. Prick the pastry with a fork to prevent it rising during cooking; keep pastry chilled until ready to bake.
  3. Blanch the romanesco florets in boiling water for 3 minutes; drain and set aside.
  4. Heat butter in a pan over medium heat; add mushrooms and cook until they begin to colour. Stir in romanesco florets, oregano, salt and pepper. Cook until the florets are tender, adding a little water during cooking, if necessary.
  5. Beat eggs in a bowl; pour in milk and cream and mix well. Stir in romanesco and mushroom mixture. Pour mixture into quiche pastry base. Sprinkle grated cheese evenly on top.
  6. Bake in preheated oven for 30 minutes or until pastry is golden and quiche has set.

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