FENNEL, LEEK, AND CELERY QUICHE

FENNEL, LEEK, AND CELERY QUICHE image

Yield 6 slice

Number Of Ingredients 12

Previous Next

1 tablespoon butter
1 small bulb of Florence fennel, chopped
1 leek, chopped
1 stalk celery, chopped
4 eggs, beaten
2 cups ½ & ½
About 1 teaspoon of salt
½ teaspoon of white pepper
Dash of red pepper
¼ teaspoon of nutmeg
1 cup shredded Gruyere cheese (about 4 oz.)
1 pastry shell

Steps:

Preheat oven to 450. Melt the butter in a sauté pan and sauté the fennel, leek, and celery until they just start to brown and they have given up most of their liquid. Meanwhile, with a whisk or mixer, beat the eggs, ½ & ½, salt, peppers, and nutmeg until well combined. Line pie pan with the pastry shell. (A tart pan may also be used, but I like my quiche thick.) Spread the cheese evenly in the pastry shell. Top this with the sautéd veggies. Pour the egg mixture over everything. No need to mix it, but it's good to press everything down into the egg mixture. Place the quiche in the oven and cook for 15 minutes. Without opening the door, reduce the temperature to 350. Cook an additional 40 - 45 minutes. I shake the rack that the quiche is on to tell when it is done. If it's not done, the center will move like liquid. If it's done, it will hold its shape. When done, remove and let cool for 15 minutes and serve.