Quiche au Chou Romanesco

Ingredients and Weight:

• 1 (9-inch) pie crust
• 1 head Romanesco broccoli, cut into small florets (3 cups)
• 8 oz cremini mushrooms, sliced
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup shredded Gruyere cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large nonstick skillet, cook the Romanesco florets and mushrooms until tender and slightly browned. Set aside.
3. In a large bowl, whisk together the eggs, heavy cream, Gruyere cheese, Parmesan cheese, salt, and black pepper.
4. Add the cooked vegetables to the egg mixture and stir to combine.
5. Pour the filling into the pie crust and bake for 45 minutes, or until the quiche is set and golden brown.
6. Let the quiche cool for 10 minutes before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 25g
• Carbohydrates: 20g
• Protein: 20g

Dish Characteristics:

• Creamy and savory with a tender crust.
• Bright green Romanesco and earthy mushrooms create a vibrant contrast.
• Rich and cheesy with a hint of nutmeg.

User Comments:

• "This quiche is a masterpiece! The Romanesco adds a unique and delicious flavor."
• "Perfect for a brunch or light lunch. The creamy filling is so satisfying."
• "I loved the combination of flavors and the beautiful presentation."

Special Precautions and Tips:

• If you can't find Romanesco broccoli, you can substitute regular broccoli florets.
• For a vegetarian version, omit the Parmesan cheese or use a plant-based alternative.
• Serve the quiche with a side of fresh fruit or a green salad.