If you think quiche is boring, it’s probably because it’s usually filled with the same predictable ingredients. This roasted fennel quiche proves it doesn’t have to be. Roasting the fennel and baby leeks brings out their natural sweetness, creating a rich, caramelised base that pairs beautifully with creamy eggs, feta and fragrant thyme. Baked in a wholesome wholewheat crust, it’s the kind of dish that feels equally at home at brunch, lunch or a light dinner with a crisp salad on the side.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Roasted Fennel and baby leek 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
Instructions
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.
Did you make this roasted fennel quiche? Tag us on Instagram @foodandhomesa!
Also See: Roast Beef Sirloin
Roast beef sirloin with smoky tahini
