These ricotta cheese cookies in the Italian manner make the ideal dessert. Because the cooked cookies freeze so well, it’s great that the recipe makes a big batch because the ricotta keeps the cookies moist. The unbaked dough should not be frozen. They can be adorned with colored sugar, candy sprinkles, or chopped candied cherries.
| Prep Time: | 15 mins |
| Cook Time: | 48 mins |
| Total Time: | 1 hr 3 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 177 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit with my family. I used frozen pie crusts and made one without mushrooms for the kids. Also, my kids hate Swiss so I substituted cheddar. Both quiche were gone by the end of dinner, everyone wanted seconds.
Delicious! Not the most low fat recipe around, but darn good.