Quiche with fennel and goat cheese
Here’s a quiche full of flavour, that features a vegetable with many qualities. Low in calories and rich in vitamin C, fennel is known for its digestive qualities (fights aerophagia and stomach upsets).
Ingredients
- 3 Columbus eggs
- 1 roll of puff pastry
- 2 fennel bulbs
- 1 onion
- 15,cl cream
- 200 g fresh goat’s cheese
- 1 slice of cooked ham
- 1 tbsp wholegrain mustard
- 1 tbsp Parmesan shavings
- salt and pepper
Preparation
- Clean the fennel bulbs and cut them in 2. Steam them for 30 to 60 minutes, depending on their size.
- Chop the onion and let it fruit in a pan for a few minutes.
- In a large bowl, mix the fresh goat’s cheese, eggs and cream. Whisk until smooth. Season to taste.
- Line a tart tin with the puff pastry. Spread with the wholegrain mustard. Cover with the onion and ham, cut into strips.
- Cut the fennel bulb halves in half and place the 8 pieces evenly over the quiche. Pour over the goat’s cheese-eggs-cream mixture and sprinkle with Parmesan shavings.
- Bake at 180°C for 30 to 35 minutes.
Columbus tip
For a stronger aniseed flavour, add fennel seeds to the mixture.
