Sweet roasted fennel and creamy goat cheese makes this quiche so delicious.
It is perfect for sharing with family for a Sunday lunch or even taking on a picnic.
SWEET ROASTED FENNEL AND SOFT GOAT CHEESE QUICHE
(makes 26 cm quiche)
2 bulbs fennel, cut in 6ths
1 tablespoon olive oil
4 stems of brocollini, cut in half lengthways
large handful of silverbeet or spinach, washed, dried and torn.
2 tablespoons pesto (store bought is fine)
8 eggs, whisked
1/4 cup cream, (optional)
100g soft goat cheese
salt and pepper
2 cups spelt flour
1/4 teaspoon salt
1/4 -1/2 cup ice water
Preheat the oven to 180ºC.
Grease and line a 26 cm tart tin with baking paper. (Ensure it goes up the sides of the tart tin).
Add the chopped fennel to a small baking dish and drizzle with the olive oil. Roast in the oven at 180ºC until soft and golden (roughly 40 minutes).
Meanwhile, make the pastry...
Into a food processor place the flour and butter
Pulse to a fine breadcrumb-like consistency.
Add the ice water slowly, pulsing as you go, until the pastry begins to come together.
Tip the mixture out onto a floured work surface.
Using your hands, bring the pastry together into a ball, wrap and place in the fridge for at least 1/2 an hour to chill.
To assemble the tart...
Remove the fennel from the oven and set aside to cool.
Remove your pastry from the fridge and gently roll it out on a floured surface.
Gently transfer it to the greased and lined tart tin.
Pick the base with a fork.
Blind bake the pastry in the oven at 180ºC, for 10-15minutes.
Remove the blind filling and replace in the oven for a further 10 minutes until firm and golden.
Spread the base of the tart with pesto.
Arrange the kale, then fennel and brocollini around the tart.
Pour over the eggs whisked with the cream (if using).
Finally dot over the goat cheese.
Place back in the oven to bake for 30 minutes, or until the egg has just set.