Summary

Ingredients

• 300 g puff pastry, frozen
• 600 g fennel, weihed approx., Prepared
• 1 large onion (s)
• 150 g diced ham, lean
• 1 cup sour cream
• 200 g herbal cream cheese
• 4 medium egg (s)
• 1 teaspoon fennel seeds
• 2 tablespoon oil for frying
• Salt and pepper, preferably lemon pepper

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Instructions

1. Clean and quarter the fennel, cut out the hard stalk in a wedge shape and cut the quarters crosswise into thin slices. Weigh around 600 g, it can be a little more.
2. In a coated pan, lightly toast 1 teaspoon of fennel seeds without fat until they smell and take on a little color. Finely grind the fennel seeds in a mortar.
3. Dice the onion and sauté in about 2 tablespoons of oil. Add the fennel, season with salt and pepper and cook covered over a medium heat for about 10 minutes until al dente. Be careful that nothing starts and stir every now and then.
4. Let the puff pastry thaw, roll out and place in a baking paper-lined dish or on a baking tray. Form a border 2 - 3 cm high. Mix the cream cheese with the sour cream, the eggs and the ground fennel seeds well. Mix the slightly cooled fennel mixture with the cured ham, pour onto the puff pastry and spread the cream cheese mixture on top.
5. Bake the quiche in the preheated oven at 180 ° C fan oven or 200 ° C top-bottom heat for about 30 minutes, until the mixture has thickened and the surface is slightly browned.
6. I bake in 2 tins measuring 23 x 23 and 28 x 18 cm at 180 ° C in a preheated oven. The amount is sufficient for 6 - 8 people as a small dinner, on a buffet or as a starter for more portions.