Using vintage cheddar cheese will add extra flavour to this sweet yet savoury caramelised onion and fennel quiche.
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 1/4 cup (60ml) olive oil
- 850g (1-2 bulbs) fennel
- 2 red onions, halved, thinly sliced
- 3 garlic cloves, crushed
- 1 1/2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- Salt & freshly ground pepper
- 7 eggs
- 300ml pouring cream
- 1 cup grated vintage cheddar
- Dressed salad leaves, to serve
Method
- Step 1Preheat oven to 190°C. Line a 21.5cm (base), 5.5cm-deep fluted loose-bottomed flan tin with pastry. Trim excess. Prick base with fork and freeze for 10 minutes. Remove from freezer and bake for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 180°C.
- Step 2Trim top and base of fennel. Remove thick outer leaves and thinly slice the fennel lengthways. Heat oil in a large non-stick frying pan over medium heat. Add fennel, onions, thyme and garlic. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes. Add sugar and vinegar. Increase heat to high and cook, stirring often, for 5-10 minutes or until mixture starts to caramelise. Transfer to a bowl. Set aside to cool.
- Step 3Spread the cooled fennel mixture over the pastry base. Sprinkle the cheese over the fennel. Whisk the eggs and cream together. Season with salt and pepper. Pour over the filling. Bake for 45-50 minutes or until filling is cooked. Set aside for 15 minutes. Serve with salad leaves.
- High fibre
- High protein
Nutrition
3024 kj
Energy
54g
Fat Total
26g
Saturated Fat
5g
Fibre
21g
Protein
336mg
Cholesterol
539.88mg
Sodium
16g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Fresh Living
0