Roasted fennel and baby leek quiche

Roasted Fennel and baby leek quiche

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Roasted Fennel and baby leek quiche

Serves: 4 - 6

Ingredients

  • FILLING

  • 250g baby fennel bulbs, chopped
  • 250g baby leeks, roughly chopped
  • 1 tbsp olive oil
  • salt and freshly ground black pepper, to taste
  • CRUST

  • 375g wholewheat flour + extra, to dust
  • 1 tsp salt
  • 125ml (½ cup) olive oil
  • 250ml (1 cup) + 125ml (½ cup) milk
  • 100g feta, crumbled
  • 4 fresh thyme sprigs
  • 2 extra large eggs
  • 125ml (½ cup) fresh cream
  • microherbs, to garnish

Instructions

1

For the filling, preheat the oven to 180°C. Place the fennel bulbs and leeks in a roasting tray, drizzle with the 1 tbsp olive oil and season to taste. Roast, 20 minutes, remove the tray from the oven and set aside until needed.

2

For the crust, place the wholewheat flour and salt in a mixing bowl, add the 125ml (½ cup) olive oil and 250ml (1 cup) milk, and mix together to form a dough. On a flour-dusted surface, roll the dough out into a rectangle of 0,5cm thickness. Line a 34cm x 11cm rectangular quiche tin with the pastry and carefully trim the edges.

3

Place the roasted fennel, leeks, feta and thyme atop the pastry. Whisk together the eggs, 125ml (½ cup) milk and the fresh cream, and pour the mixture over the ingredients. Bake in the preheated oven, 50 minutes or until the quiche is cooked through. Garnish with microherbs.

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