Roasted Fennel Quiche – Food & Home Magazine
This roasted fennel quiche combines caramelised fennel, baby leeks, feta and thyme in a wholesome wholewheat crust – perfect for an anytime meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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