This lovely quiche hails from my French Mom in Law and is an absolute delight ..
Fennel, Shallot, Swiss Gruyere Cheese Quiche .. ( Flaky Crisp Pastry Shell )
1 médium fennel bulb with fronds
1 large shallot minced
2 small minced garlic cloves
3 slices of Bayonne French Ham or Proscuitto
1 cup Swiss Gruyere cheese shredded
5 large eggs ( bio )
1/ 2 cup Creme Fraîche or heavy cream or Home made ricotta ..
1/4 cup whole milk
salt and freshly ground black pepper to taste
The Pastry Shell or Crust
1 cup of unbleached bio flour
1 cup of whole mill or whole wheat flour
1 pinch of sea salt
2 sticks of French or French Style butter ( 82 % Butterfat ) sliced into tiny squares
1 / 4 cup ice wáter
One 10 " Round Ceramic Oven Safe Pie or Baking Vessel
1) Measure all the ingredients and place all the dry in a large glass bowl and combine ..
2) Place the glass bowl covered into the freezer ..
3) Slice the butter ..
4) With a stand up mixer or a food processor, combine the flour and butter until it resembles coarse meal and the butter pieces are tiny.
5) Slowly add the ice wáter and carefully form a dough.
6) Once the dough holds together, wrap it in plastic and shape into a disk ..
7) Now freeze for 20 to 25 minutes or place in refrig for 1 hour.
8) Pre heat oven to 200 C degrees.
9) On a work Surface, unwrap the dough and let sit 15 mins.
10) Roll the dough into an 18 inch to 20 inch round - 1/4 inch thick ..
11) Place the quiche dough into the ceramic baking vessel ..
12) Push down the inside edges to extend beyond the edges of the pan ..
12) Prick the crust a few times and bake for 18 to 20 minutes ..
13) Remove from oven and let cool 20 mins.
14) Mince the fennel, the fronds of the fennel, garlic, shallot and the cheese and ham ..
15) Sauté the fennel, garlic, and shallots only in 2 tablespoons of Evoo .. 100% Hojiblanca is possible.
16) Now, combine the eggs, cream and add salt and pepper ..
17) Spread half of the cheese on bottom of the crust and add the ham.
18) Then add the drained thoroughly fennel mixture ..
19) Now add salt and freshly ground black pepper to taste ..
20) Add the rest of the Gruyere cheese ..
21) With great caution and very gently, add the egg and cream mixture and pour over the rest of the ingredients ..
22) Adjust salt and pepper ..
23) Now place into the oven @ 180 C Degrees for 20 to 25 minutes until Golden Brown ..
24) Let cool 12 minutes before slicing ..
Serve with a lovely light Green salad of a variety of Kress, Rocket, Radicchio, Oak Leaf lettuce and Endive .. Serve a chilled Rosé or White Prosecco, or Cava or a glass of Champagne or Dry Fino Sherry ..
Fennel, Shallot, Swiss Gruyere Cheese Quiche .. ( Flaky Crisp Pastry Shell )
1 médium fennel bulb with fronds
1 large shallot minced
2 small minced garlic cloves
3 slices of Bayonne French Ham or Proscuitto
1 cup Swiss Gruyere cheese shredded
5 large eggs ( bio )
1/ 2 cup Creme Fraîche or heavy cream or Home made ricotta ..
1/4 cup whole milk
salt and freshly ground black pepper to taste
The Pastry Shell or Crust
1 cup of unbleached bio flour
1 cup of whole mill or whole wheat flour
1 pinch of sea salt
2 sticks of French or French Style butter ( 82 % Butterfat ) sliced into tiny squares
1 / 4 cup ice wáter
One 10 " Round Ceramic Oven Safe Pie or Baking Vessel
1) Measure all the ingredients and place all the dry in a large glass bowl and combine ..
2) Place the glass bowl covered into the freezer ..
3) Slice the butter ..
4) With a stand up mixer or a food processor, combine the flour and butter until it resembles coarse meal and the butter pieces are tiny.
5) Slowly add the ice wáter and carefully form a dough.
6) Once the dough holds together, wrap it in plastic and shape into a disk ..
7) Now freeze for 20 to 25 minutes or place in refrig for 1 hour.
8) Pre heat oven to 200 C degrees.
9) On a work Surface, unwrap the dough and let sit 15 mins.
10) Roll the dough into an 18 inch to 20 inch round - 1/4 inch thick ..
11) Place the quiche dough into the ceramic baking vessel ..
12) Push down the inside edges to extend beyond the edges of the pan ..
12) Prick the crust a few times and bake for 18 to 20 minutes ..
13) Remove from oven and let cool 20 mins.
14) Mince the fennel, the fronds of the fennel, garlic, shallot and the cheese and ham ..
15) Sauté the fennel, garlic, and shallots only in 2 tablespoons of Evoo .. 100% Hojiblanca is possible.
16) Now, combine the eggs, cream and add salt and pepper ..
17) Spread half of the cheese on bottom of the crust and add the ham.
18) Then add the drained thoroughly fennel mixture ..
19) Now add salt and freshly ground black pepper to taste ..
20) Add the rest of the Gruyere cheese ..
21) With great caution and very gently, add the egg and cream mixture and pour over the rest of the ingredients ..
22) Adjust salt and pepper ..
23) Now place into the oven @ 180 C Degrees for 20 to 25 minutes until Golden Brown ..
24) Let cool 12 minutes before slicing ..
Serve with a lovely light Green salad of a variety of Kress, Rocket, Radicchio, Oak Leaf lettuce and Endive .. Serve a chilled Rosé or White Prosecco, or Cava or a glass of Champagne or Dry Fino Sherry ..
Last edited:
We had a Duchess quiche last week. Your recipe will be added to our quiche rotation!
