• 1 red onion
  • 1/2 romanesco
  • 200 grams (7 ounces) spinach
  • 1 roll of fresh pre-made pie crust or shortcrust pastry (230 grams)
  • 3 eggs
  • 100 ml (0.4 cup) cooking cream
  • 100 grams (3.5 ounces) feta
  • Small handful pumpkin seeds
  • Olive oil to bake
  • Pepper and salt
  • Extra: low height quiche pan

Romanesco florets are a true piece of art. Wouldn’t it be a shame (although nothing can beat the taste) to use and mash them for a soup or a romanesco mash. Their intricate design gives them something mythical and magical. No wonder we like to show off its appearance by using it in a quiche. Especially when limiting the height of your quiche, the beautiful florets will be the centre of attention sticking out of the quiche. To love beauty, is to see Romanesco florets!

By the way, Romanesco combines very well with many other vegetables such as spinach which we are using in this quiche. A true veggie feast! To finish the filling of this quiche, go with your favourite cheese: feta, blue cheese or even grated (old) cheese can be the cream to your coffee or better the cheese to your quiche. Just go for your own favorite!  

It might sound out of this cooking world (and it is) and you have probably never done this before, but you can garnish this quiche with pumpkin seeds. Quiches often have a very soft taste and the pumpkin seeds give them that extra crispy crunch. By the way, did you know that pumpkin seeds pop just like popcorn when you bake them in a pan? So don’t be worried if you would suddenly hear popping sounds coming from your frying pan! It’s a pop of pure pleasure

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  • Preheat the oven at 200 degrees Celsius (392 degrees Fahrenheit).
  • Chop the red onion and cut the romanesco into small florets. Heat a frying pan with olive oil over medium heat and fry the red onion until translucent. When the onion is translucent, add the spinach and stir-fry the spinach until it has wilted.
  • Cook the romanesco florets until al dente (firm to the bite), in about 7 minutes. Season with salt and pepper and let the vegetables cool briefly.
  • Cover your quiche pan with pie crust. Remove any excess dough. Tip: you can now prebake the pie crust bottom for 5-10 minutes to avoid getting a wet bottom.  
  • Beat the eggs in a bowl and season them with salt and pepper. Whisk the eggs, cooking cream and vegetables together. Crumble half of the feta cheese and add it to egg-vegetable mix.
  • Pour the egg-vegetable mix in the quiche pan and crumble the other half of the cheese on top of it. Bake the quiche for 25-30 minutes in the oven.
  • In the meantime, roast the pumpkin seeds in a dry frying pan until they start to pop like popcorn. Then remove them from the pan.
  • Serve the quiche in pieces and sprinkle with the roasted pumpkin seeds.

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