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Saturday, December 22, 2012

Fennel, onion and Gouda quiche

We like to improvise new combinations based on the standard measurements of the most classic quiche of all (Quiche Lorraine). This time, we decided on a flavorful fennel, onion and Gouda cheese filling. A lovely vegetarian main course, and festive enough for the holidays ahead :). 

I like the first warm slice when it's just out of the oven almost as much as I love the cold slices served later. Enjoy :)

Last year: Simple tortellini soup.
Two years ago: Blackberry-almond breakfast treat and Orrecchiete with Parmesan cream, bell peppers and olives.

Ingredients (for a 23 cm tin):
  • 225 g flour
  • 100 g butter
  • 25 g grated Parmesan
  • 1/2 teaspoon chili powder
  • 1 large yellow onion
  • 2 tablespoons olive oil
  • 1 small fennel bulb
  • 300 ml liquid cream (30% fat)
  • 100 g grated Gouda
  • 2 tablespoons flour
  • 2 eggs
  • 1 teaspoon fennel or fenugreek seeds
  • salt and pepper to taste

Preheat oven to 200 degrees C. Tip the flour, cubed butter, grated Parmesan and chili powder in a bowl.

Rub the butter into the flour with your hands until everything is mixed and it all resembles breadcrumbs.

Add just a few tablespoons of cold water, enough for the dough to come together. Press it into the bottom and sides of a pie or cake tin (of 23 cm or 6 inches):

Bake it blindly (covered with baking paper and weights) for 15 minutes, then another 10 minutes uncovered. Meanwhile, make the filling. Chop the onion and fry it in the olive oil over low heat.

Chop the fennel bulb and add it to the onion after 5-7 minutes.

After the fennel is also softened (another 10 minutes), remove the pan from the heat. In a large bowl, mix the eggs, liquid cream and flour. Add half of the grated Gouda, the fennel seeds, salt and pepper and mix.

When the pie shell is done, remove it from the oven and lower the oven temperature to 150 degrees C.

Transfer the fried onion and fennel in the quiche base:

Sprinkle the remaining half of cheese over it:

Pour the cream mix on top:

Return it to the oven for 45-50 minutes. Take out and allow to cool for 10 minutes before removing it from the tin:

Slice and dig in! :)

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