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Caramelized fennel & sauteed greens quic




Source of Recipe


grist


Recipe Introduction


(makes one approximately nine-inch quiche)


List of Ingredients




For the crust:
6 tablespoons unsalted butter, cut to cubes
1 cup all-purpose flour
1 teaspoon salt
2-3 tablespoons cold water

For the filling:
6 large eggs
1 bunch leafy greens (such as Swiss chard, kale, beet greens), coarsely chopped
1 bulb fennel, cored and thinly sliced
1 cup milk
1/4 cup grated, firm, sheep’s milk cheese such as Dante or Manchego (or substitute any cheese)
salt and pepper to taste
pinch red chili flakes (optional)



Recipe



Make the crust: Combine the flour, sugar, and salt. Cut in butter with a pastry cutter (or pulse in a food processor) until mixture resembles fine crumbs with the butter chunks no larger than a pea. Add a little bit of the cold water at a time until mixture just clumps together in a ball. Shape dough with your hands into one large ball and another ball about 1/4 its size. Cover with plastic and chill for 30 minutes (or up to overnight). Roll dough onto parchment or waxed paper into the size of your pie pan plus a few inches to crimp edges. Transfer dough to pan and crimp or even out edges as desired. If not using immediately, cover and chill until ready to use.

Preheat oven to 375 degrees F. In a wide, heavy-bottomed saucepan, add about 1 tablespoon of the butter and cook fennel over low heat for eight to 10 minutes, stirring occasionally and reducing heat if pieces begin to burn. Set aside and let cool. Place the same pan on the stove again over a medium-high flame. Add a splash of oil if dry. Sautee the leafy greens about one minute, seasoning with salt and pepper. Remove and set aside to cool.

In a large bowl, whisk the eggs and milk and season with salt, pepper, and the optional chili flakes. Once cooled, add the caramelized fennel and the sauteed greens. Pour into prepared pie pan with dough. Bake for about 20-30 minutes, or until edges are golden and eggs are cooked through (poke with a fork or toothpick in the center to check). Cut into wedges to serve.