The fennel quiche with shortcrust pastry recipe I took from a new recipe book, precisely Mont Saint-Michel At the table with the sisters Publisher L’ippocampo Author Laurence Du Tilly and costs 25 euros.
This text of about 230 pages is divided into 4 parts according to the seasons and lists many recipes that the Sisters of the monastery of Mont Saint-Michelle prepare every day and offer to people who are their guests during the periodic annual spiritual retreats.
The place has always fascinated me because this small island of Normandy where the tides come and go, revealing and submerging with consistency and periodically is a Unesco heritage site that I would like to visit sooner or later!
At Mont Saint-Michel there is therefore a Benedictine sanctuary that venerates Saint Michael the Archangel and at the bases of the rock a perched village that winds around the only street of the Grande Rue which through 3 gates, the porte de l’Avance, the porte du Boulevard and the porte du Roi, leads to the abbey.
Well…. after satisfying some curiosity, I’ll tell you that the book has many simple everyday recipes, without strange ingredients, futuristic cooking techniques and so far (I have tried 3 recipes) they are all very easy and definitely good!
This savoury tart with shortcrust pastry is super basic, but I must say that if I had doubled the dose, we would have finished it in a second anyway!
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I opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savoury recipe!
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If you love fennel here are more recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 fennel
- 5 eggs
- 1 package shortcrust pastry
- 1 1/4 cups milk
- 2 tablespoons curry (in powder)
- 2 1/2 oz grated Parmesan
- to taste salt
- to taste pepper
Tools
#adv
- Cutting boards
- Knives
- Cake pans
- Bowls
Steps
1) First, I remove the tougher parts of the fennel and after cleaning it under running water, I slice it thinly.
2) In a bowl, I mix the eggs well with the milk, part of the Parmesan, the curry, salt, and pepper with a hand whisk or electric ones, merging the creamy ingredients well.
3) In a saucepan with boiling salted water, I blanch the fennel slices for 5/6 minutes and let them cool on a surface.
4) I turn on the oven static mode at 375°F and arrange the shortcrust pastry in the springform pan of about 8.7 inches in diameter, keeping the parchment paper from the package.
5) With the prongs of a fork, I make some holes in the bottom, then I place the blanched and warm fennel slices if not cold!
6) Now, I carefully pour the milk and egg mixture that, as it sets, will envelop and masterfully flavor the vegetables.
7) I sprinkle the fennel and curry quiche with the remaining grated cheese and then bake for about 40 minutes or according to our home oven’s characteristics.
8) Once cooked, I let it cool and bring it to the table!
9) It’s a super basic savory tart, but I assure you that you’ll finish it in a NANOSECOND!
Bon appétit!
Annalisa
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Annalisa says…
This fennel quiche is extremely simple to make and besides curry, we can also flavor it with turmeric and herbs such as parsley and dill!
Keeping this creamy filling, we can use endive, green beans, and much more because it is indeed basic.
If we want to make it more substantial, we can add a few tablespoons of ricotta and also add some cream instead of just milk!
If you prefer puff pastry… feel free to use it, but even crazy dough can be a valid alternative to shortcrust pastry!
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