Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Roasted Fennel and baby leek quiche
- 250g baby fennel bulbs, chopped
- 250g baby leeks, roughly chopped
- 1 tbsp olive oil
- salt and freshly ground black pepper, to taste
- 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
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.
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.
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.