Torta Salata Di Broccolo Romanesco E Mascarpone (Ro

Name: Torta Salata Di Broccolo Romanesco E Mascarpone (Romanesco And Mascarpone Quiche)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 2 tablespoons grated Pecorino cheese, divided; 3 1/2 ounces Brie cheese, cubed; 1 head Romanesco cauliflower, broken into florets; 9 ounces mascarpone cheese; 3 eggs; 1/3 cup milk; 1 1/2 tablespoons milk; 1 clove garlic, smashed; salt and ground black pepper to taste; 1 pinch dried sweet chile pepper (optional)

Servings: persons

1 sheet frozen puff pastry, thawed
2 tablespoons grated Pecorino cheese, divided
3 1/2 ounces Brie cheese, cubed
1 head Romanesco cauliflower, broken into florets
9 ounces mascarpone cheese
3 eggs
1/3 cup milk
1 1/2 tablespoons milk
1 clove garlic, smashed
salt and ground black pepper to taste
1 pinch dried sweet chile pepper (optional)

1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch quiche pan.
2
Line the bottom and sides of the quiche pan with puff pastry; prick it all over with a fork. Sprinkle 1 tablespoon Pecorino cheese over the pastry and scatter Brie cheese cubes on top. Place in the refrigerator.
3
Place 6 Romanesco florets in a small bowl; reserve. Coarsely chop remaining florets.
4
Combine chopped florets, remaining 1 tablespoon Pecorino cheese, mascarpone cheese, eggs, 1/3 cup plus 1 1/2 tablespoon milk, and garlic in a food processor; pulse until grainy. Season with salt, pepper, and chile pepper. Spread over the cheese and pastry.
5
Bake in the preheated oven until edges are set, about 25 minutes. Remove from oven and arrange reserved Romanesco florets on top, pressing them in lightly into place. Return to the oven and continue baking until center is set, about 25 minutes more. Let cool slightly before serving, about 10 minutes.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 2 tablespoons grated Pecorino cheese, divided, 3 1/2 ounces Brie cheese, cubed, 1 head Romanesco cauliflower, broken into florets, and more.

Yes, Torta Salata Di Broccolo Romanesco E Mascarpone (Romanesco And Mascarpone Quiche) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Torta Salata Di Broccolo Romanesco E Mascarpone (Romanesco And Mascarpone Quiche)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions