Roasted Fennel Quiche – Food & Home Magazine

Ingredients

• <h3> FILLING </h3>
• 250g baby fennel bulbs, chopped
• 250g baby leeks, roughly chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper, to taste
• <h3> CRUST </h3>
• 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