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🍽️ Fennel Pepper Quiche

637 kcal · 30 min · 4 servings

Ingredients

• 120 g cold butter
• 220 g whole wheat flour (Type 1050)
• 1 pinch salt
• 1 egg
• flour (for working)
• dried legumes (for blind baking)
• 2 large red bell peppers
• olive oil (for the baking sheet)
• 650 g fennel
• salt
• 0.5 handful chives (approx. 30 g)
• 60 g hazelnut kernels
• 200 g whipping cream
• 100 g crème fraîche
• 3 eggs
• 100 g grated cheese (e.g. Gruyère)
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Quickly knead the dough ingredients into a smooth dough.
2. 2. Add 1-2 tablespoons of water if the dough is too stiff.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Let the dough rest in the refrigerator for about 1 hour.
6. 6. Preheat the oven to the grill setting.
7. 7. Wash the peppers.
8. 8. Halve the peppers.
9. 9. Remove seeds and white inner membranes.
10. 10. Place the pepper halves skin-side up on an oiled baking sheet.
11. 11. Grill the peppers in the oven for about 5-10 minutes.
12. 12. Remove the peppers when the skin blisters and starts to blacken.
13. 13. Cover the hot pepper halves with a damp kitchen towel.
14. 14. Let the peppers cool.
15. 15. Peel off the skin if necessary using a vegetable peeler.
16. 16. Cut the peppers into wide strips.
17. 17. Switch the oven to 200°C top and bottom heat.
18. 18. Line a springform pan with baking paper.
19. 19. Roll out the dough on a floured surface slightly larger than the pan.
20. 20. Place the dough in the pan.
21. 21. Form an edge from the dough.
22. 22. Cover the dough base with baking paper.
23. 23. Place legumes on the baking paper.
24. 24. Bake the base for approx. 15 minutes blind (without filling).
25. 25. Wash the fennel.
26. 26. Trim the fennel.
27. 27. Quarter or halve the fennel depending on size.
28. 28. Blanch the fennel in salted water for approx. 8 minutes until al dente (briefly cooked in boiling water).
29. 29. Remove the fennel from the water.
30. 30. Drain the fennel.
31. 31. Wash the chives.
32. 32. Cut the chives into fine rings.
33. 33. Roughly chop the nuts.
34. 34. Whisk the cream with the crème fraîche.
35. 35. Add the eggs to the cream mixture.
36. 36. Add half of the chives to the cream mixture.
37. 37. Add the cheese to the cream mixture.
38. 38. Season the mixture with salt.
39. 39. Season the mixture with pepper.
40. 40. Season the mixture with nutmeg.
41. 41. Arrange the fennel in a circle on the base.
42. 42. Arrange the peppers in a circle on the base.
43. 43. Sprinkle the quiche with half the nuts.
44. 44. Pour the mixture over the quiche.
45. 45. Reduce the oven to 180°C top and bottom heat.
46. 46. Bake the quiche for approx. 30 minutes.
47. 47. Cover the surface with aluminum foil if it browns too much.
48. 48. Sprinkle the finished quiche with the remaining chives.
49. 49. Sprinkle the finished quiche with the remaining nuts.
50. 50. Cut the quiche into pieces.
51. 51. Serve the quiche with a fresh salad.

Nutrition per serving

• kcal: 637
• Protein: 15 g · Fett/Fat: 48 g · Carbs: 33 g