Fennel – Leek – Quiche
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour (type 405)
- 50 g spelled flour, whole rain
- 2 egg (s)
- 125 g butter
- 2 tablespoon water, cold
- 1 pinch (s) salt
- 1 large fennel
- 1 leek
- 1 handful bacon, diced
- some butter, possibly
- 1 handful walnuts, roughly chopped
- 200 ml cream
- 4 egg (s)
- 100 g cheese (e.. mountain cheese or Emmentaler), rated
- nutmeg
- salt and pepper
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, eggs, butter, water and salt. Wrap in cling film and let rest in the refrigerator for 30 minutes. Mix the cream with the eggs and cheese, add a little salt and pepper and season with nutmeg.
- Chop the fennel and leek into small pieces. Leave the bacon cubes in a pan, add a little butter if necessary. First add the fennel and sweat for 5 minutes, then add the leek and cook for another 5 minutes.
- Lay out the dough in a greased and floured 26 cm springform pan and prick several times with a fork. Then spread the vegetables on the dough, sprinkle the walnuts on top and finally spread the cream and egg mixture on top. Bake for approx. 40 minutes at 180 ° C (top / bottom heat).
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