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Caramelised fennel and red onion quiche
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Enhance quiche with aged cheddar for a delicious twist on caramelized onion and fennel.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 60ml olive oil
  • 850g (1-2 bulbs) fennel
  • 2 red onions, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 24.00 gm brown sugar
  • 20.00 ml balsamic vinegar
  • 20.00 ml fresh thyme leaves
  • 7 eggs
  • 300ml pouring cream
  • 250.00 ml grated vintage cheddar
  • Dressed salad leaves, to serve
Instructions:
  • Preheat the oven to 190°C. Line a 21.5cm fluted loose-bottomed flan tin with pastry, trim excess, prick base with a fork, and freeze for 10 minutes. Bake for 10 minutes, then set aside. Reduce oven temperature to 180°C.
  • Prepare fennel by trimming the top and base, removing outer leaves, and thinly slicing lengthways. Heat oil in a large non-stick pan. Add fennel, onions, thyme, and garlic, then cook over low heat for 20-25 minutes. Stir in sugar and vinegar, then increase heat to high and cook until caramelized for 5-10 minutes. Transfer to a bowl and let cool before serving.
  • Layer the chilled fennel mixture onto the pastry base and top with cheese. Combine eggs and cream in a bowl, season with salt and pepper, then pour over the filling. Bake for 45-50 minutes until cooked through. Allow to rest for 15 minutes before serving with salad leaves.

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