Romanesco Mushroom Quiche

Preheat the oven to its highest temperature setting, which is 425 degrees Fahrenheit. Next, prepare a baking vessel by lining it with parchment paper to prevent the pastry from sticking.

Then, take the puff pastry and press it firmly into the prepared baking vessel to fit snugly. Trim any excess pastry from around the edges and use a fork to create small holes in the bottom of the pastry. Place it in the refrigerator for later use.

While the pastry is chilling, prepare a pot of water to boil. Add Romanesco broccoli florets and cook until they are tender but still crisp, approximately 3 minutes. Drain the excess water.

Meanwhile, melt butter in a large skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they are lightly browned, roughly 5 minutes. Add the cooked Romanesco broccoli florets, dried oregano, salt, and pepper to the skillet. Continue cooking until the broccoli is tender, about 5 minutes, adding a small amount of water if it starts to stick.

In a separate bowl, whisk together eggs until they are well beaten. Then, add 1/2 cup plus 2 tablespoons of milk and 1/2 cup plus 2 tablespoons of heavy cream to the eggs. Stir in the cooked mushroom mixture. Pour this egg mixture over the pastry in the baking vessel.

Finally, sprinkle 3/4 cup plus 1 tablespoon of Swiss cheese over the top of the quiche. Place it in the preheated oven and bake until the pastry is golden brown and the quiche is set, approximately 30 minutes.