Fennel And Swiss Cheese Quiche Recipes

LEEK QUICHE

Steps:

• Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
• Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
• Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
• Remove from the oven and allow to sit for at least 15 minutes before serving.

CHARD QUICHE

Steps:

• Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
• Rinse the Swiss chard and chop it fine.
• Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
• Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
• Bake about 40 minutes, until puffed and browned. Serve warm or cool.

FENNEL SAUSAGE AND MUSHROOM QUICHE

Steps:

• To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
• Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
• To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
• In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
• Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
• Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
• Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

FENNEL WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Trim fennel and quarter.
• Cook in boiling water about 15 minutes, just until tender.
• Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
• Bake for about 20 minutes, or until cheese is golden.

FENNEL AND SWISS CHEESE QUICHE

Steps:

• To make the crust: Preheat the oven to 425°F. Coat a 9" pie plate with no-stick spray.
• In a large bowl or food processor, combine the flour, salt, and sugar. Blend with a pastry blender or process briefly to mix. Add the oil and butter or margarine and stir or process until the mixture resembles fine meal. While stirring constantly or with the motor of the food processor running, add the water, 1 tablespoon at a time, and stir or process for about 30 seconds, or until the dough barely comes together. Transfer to a counter and pat the dough into a flattened disk.
• Place the dough between 2 sheets of wax paper and roll out to an 11" circle. Remove the top sheet and invert the dough into the prepared pie plate. Remove the remaining sheet of wax paper and fit the dough into the plate. Use a fork to poke holes in the bottom and sides of the dough. Line the dough with a piece of foil and top it with a layer of pie weights or dried rice or beans.
• Bake for 10 minutes, remove the weights and foil, and bake for 3 to 5 minutes, or until the dough is dry but has not begun to brown.
• To make the filling: Coat a medium no-stick skillet with no stick spray and place over medium heat. Add the fennel and cook for 5 minutes, or until soft. Add the scallions and cook for 2 minutes. In a medium bowl, whisk together the egg whites, eggs, evaporated milk, skim milk, mustard, nutmeg, and pepper.
• Sprinkle the fennel mixture over the bottom of the baked pie shell and top with the Swiss. Pour in the egg mixture and sprinkle the top with the Parmesan and paprika. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 to 10 minutes before serving.
• Calories: 256kcal, Carb 24G, Fiber 3G, Fat 12G, Protein 14G.