The nutty flavour of romanesco cauliflower pairs deliciously well with mushrooms and oregano in this unique quiche. Serve with a green salad.
2 people made this
Makes: 1 quiche
1 sheet frozen puff pastry, thawed
250g romanesco cauliflower florets
100g fresh mushrooms, sliced
1 tablespoon fresh oregano leaves
salt and pepper
100g grated cheese
Method Prep:20min › Cook:38min › Ready in:58min
Preheat oven to 220 C / Gas 7.
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.
Blanch the romanesco florets in boiling water for 3 minutes; drain and set aside.
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.
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.
Bake in preheated oven for 30 minutes or until pastry is golden and quiche has set.