Apple Fennel Quiche
Perfect for a weekend brunch. Can be prepared in advance and reheated before serving.
Serves 6 to 8.
Crust
1 cup (250 ml) flour
1/4 cup (60 ml) butter
pinch salt
pinch sugar
1 egg, beaten
2 tbsp (30 ml) water
Combine flour with salt and sugar in mixing bowl. Cut in butter until mixture resembles coarse meal. Add egg and mix until dough comes together. Add water as needed. Press into 9" quiche pan. Set aside.
Filling
1 tbsp (15 ml) vegetable oil
1 cup (250 ml) fennel, chopped
1/2 cup (125 ml) leeks, chopped
5 pieces bacon, cooked, cooled and chopped
2 McIntosh apples, peeled and grated
1/2 cup (125 ml) Swiss cheese, grated
3 eggs
1 cup (250 ml) 1% milk
salt and pepper
Heat oil in large saucepan. Add fennel and leeks and saute for 5 minutes. Add bacon and apple and continue cooking for 2 minutes. Remove from heat and pour over crust. Sprinkle with half the cheese. In bowl, beat eggs and milk. Pour over apple mixture. Sprinkle with remaining cheese and salt and pepper to taste. Bake at 350°F (180°C) for 40 minutes or until puffy and golden.
Per serving: 360 calories, 27g carbohydrate (29%), 17g protein (19%), 20g fat (52%).
# Servings of Fruits & Vegetables per 1 serving of recipe = 1.0