• Roasted Fennel Quiche

    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

    METHOD

    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 your roasted fennel quiche with microherbs and serve

     

    Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Roasted Fennel and baby leek quiche

    Serves: 4 - 6
    Total Time: 45 mins

    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.

    Did you make this roasted fennel quiche? Tag us on Instagram @foodandhomesa!

    ALSO SEE: Roast Beef Sirloin

    Roast beef sirloin with smoky tahini

     

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