Caramelised fennel and red onion quiche

• 份量: 6 servings
• 总时间: 1 hour 50 minutes

配料

2 frozen pie crusts

4 Tbs olive oil

850g (1-2 bulbs) fennel

2 red onions, halved, thinly sliced

3 garlic cloves, crushed

1 tbs brown sugar

1.5 tbs balsamic vinegar

1 tbs fresh thyme leaves

Salt & freshly ground pepper

7 eggs

1.75 cups half and half or whipping cream

1.5 cups ml grated vintage cheddar

1 cup Parmesan or pecorino cheese

Dressed salad leaves, to serve

步骤

Preheat oven to 400 degrees. Prick base of pie crusts with fork and freeze for 10 minutes. Remove from freezer and bake for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 375 degrees.

Trim top and base of fennel. Remove thick outer leaves and thinly slice the fennel lengthways. Heat oil in a large non-stick frying pan over medium heat. Add fennel, onions, thyme and garlic. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes. Add sugar and vinegar. Increase heat to high and cook, stirring often, for 5-10 minutes or until mixture starts to caramelise. Transfer to a bowl. Set aside to cool.

Spread the cooled fennel mixture over the pastry base. Sprinkle the cheese over the fennel. Whisk the eggs and cream together. Season with salt and pepper. Pour over the filling. Bake for 45-50 minutes or until filling is cooked. Set aside for 15 minutes. Serve with salad leaves.

备注

Dad likes it without the brown sugar.

It did make a difference to cook the pie crusts for 10 min first. We did not thaw them. We use two deep dish pie crusts. It was done at 40 min.

营养

• 卡路里: 161.78
• 总脂肪: 49.3 g
• 饱和脂肪: 19.6 g
• 胆固醇: 219.8 mg
• 钠: 542.7 mg
• 总碳水化合物: 42.2 g
• 总糖: 11.3 g
• 蛋白质: 17.2 g