Quiche of caramelized spring onions

Preheat the oven to 180 degrees Celsius.

Cut the fennel into slices of 1.5 cm and the spring onions into pieces of 8 cm.

Heat the butter in a pan and fry the fennel and spring onions for 2 to 3 minutes. Change regularly. Add the sugar while stirring and keep heating until everything is slightly caramelized, but not brown.

Let the slices of dough thaw, put them together and roll the dough into a piece the size of the baking tin. Grease the baking tin with a little butter and covered with a layer of dough.

Make the bottom crispy by baking the dough 'blind'. Do this by covering the bottom with a layer of baking paper. Put a layer of dry beans on it. Put the cake pan into the oven for 15 minutes and remove the beans and baking paper. Bake the bottom for another 5 minutes. Remove the bottom from the oven and allow to cool slightly. Return the oven to 160 degrees Celsius.

Stir in the crème fraîche and mix with the whipped cream and the eggs. Season with salt and black pepper.

Spread the soft goat's cheese over the bottom of the quiche. Crumble the hard goat cheese over it. Then divide the vegetable mixture over the bottom. Finally pour the crème fraiche / egg mixture over the quiche.

Bake the quiche in 35 to 45 minutes until golden brown at 160 degrees Celsius. Let the quiche rest for 5 minutes.