- 2 fennel bulbs – I’ve used quite small ones from my garden
- large sheet of puff pastry
- 1 large onion
- 250 gram plain quark
- 2 eggs
- dash of Pastis / Ricard (anise liquor)
- 100 gram grated cheese
- pepper and salt to taste
- olive oil
- butter for greasing
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized skillet with lid
- wooden spoon
- medium-sized bowl
- pie dish
- silicone kitchen brush
Preparation — 30 minutes
Rinse the fennel, remove the core and the green part and cut the fennel into small pieces. Peel and finely chop the onion.
Heat a dash of olive oil in a medium-sized skillet and sauté the finely chopped onion for a few minutes. Cook the fennel for a few minutes, add a dash of Pastis and then turn the heat down.
Place a lid on the skillet, add a little water if necessary and let the fennel simmer for about 10 minutes.
Finishing the fennel quiche — 40 minutes
Combine the eggs with quark and grated cheese. Season with salt and pepper and a dash of Pastis.
Coat the pie dish with butter and transfer the dough into the pie dish. Create holes in the bottom of the dough and spread the fennel over the bottom. Pour the quark mixture over the fennel and bake the quiche until golden brown for about half an hour. Enjoy!