Recipe Caramelised fennel and red onion quiche : Practical and Delicious

Recipe Caramelised fennel and red onion quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramelised fennel and red onion quiche. You are currently reading Recipe Caramelised fennel and red onion quiche : Practical and Delicious. This recipe is the creation of the chef Alison Roberts. Recipe Caramelised fennel and red onion quiche requires 20m, cook 1h 30m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Using vintage cheddar cheese will add extra flavour to this sweet yet savoury caramelised onion and fennel quiche.

Ingredients:

13 Ingredients

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  2 sheets frozen shortcrust pastry, thawed
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  850g (1-2 bulbs) fennel
  
  
  


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  2 red onions, halved, thinly sliced
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  1 1/2 tbsp brown sugar
  
  
  


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  1 tbsp balsamic vinegar
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  Salt & freshly ground pepper
  
  
  


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  7 eggs
  
  
  


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  300ml pouring cream
  
  
  


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  1 cup grated vintage cheddar
  
  
  


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  Dressed salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C. Line a 21.5cm (base), 5.5cm-deep fluted loose-bottomed flan tin with pastry. Trim excess. Prick base 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 180°C.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  

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