Fennel quiche

Name: fennel quiche
Cook time: 20 min
Total time: 90 min
Yield: 4
Cuisine: French
Ingredients: 5 slice dough for savory pie frozen, thawed; 10 g unsalted butter or margarine; 2 fennel bulb; 200 g Brie; 400 g artichoke heart in tin; 3 medium sized egg; 200 ml fresh cream; 2 el dried tarragon; 75 g salted cashew nuts

Quiche with dough for savory pie, fennel, brie, cashew nuts and artichoke hearts.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 24 cm)
1 food processor

Directions

Preheat the oven to 180 ° C.
Grease the quiche mold with the butter. Line the quiche mold with the thawed slices of dough.
Remove the green stems and the underside of the fennel tubers.
Cut the brie into slices and cut the artichoke hearts coarsely.
Cut the fennel tubers into thin slices with the food processor and divide ¾ of the slices with the artichoke hearts and brie over the quiche form. Keep the rest of the fennel slices separate.
Beat the eggs with the whipped cream, tarragon, pepper and salt. Pour the mixture into the quiche form. Divide the retained fennel over it.
Fry the quiche in the middle of the oven for about 55 min. And brown. Cover after 45 minutes with aluminum foil if the quiche becomes too dark.
Remove from the oven and leave for 15 minutes.
Meanwhile, roast the cashew nuts for 2 minutes in a pan without oil or butter. Let cool on a plate.
Sprinkle the quiche before serving with the cashew nuts.