Make the most of these two beautiful summer vegetables with intense but evenly-matched flavours; beetroot and fennel! These two provide the perfect combo, with the fennel adding a bit of crunch and hit of flavour, while the beetroot oozes out its rich purple hue into the creamy filling.

Beetroot and Fennel Quiche

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VEG:

- Chop the onion and fennel bulb. Fry until the onion is soft but the fennel still a bit crunchy (10~15mins), and season as desired.

- Dice the beetroot into small cubes and boil in water until soft (15~20mins).

DOUGH:

- Mix together the flour, butter, one egg and a spash of water into a dough ball.

- Taking your pastry dish, press the dough down roughly into a circle, then push it around evenly until it fills the base and sides of the dish.

BAKE:

- Using a fork, pierce some holes in the base of the pastry to stop is rising, then bake at 180C for 20 mins.

- Once baked, fill pastry dish with the onion, fennel, and beetroot.

- Make a mix of two eggs, the double cream, salt and pepper, whisked together, and pour over the veg in the pastry dish til reasonably covered.

- Bake at 180C for 40 mins.

Ingredients

- 1 Onion

- 1 Fennel bulb

- 1 Beetroot

- 300g flour

- 120g salted butter

- 3 eggs

- a splash of water

- 150ml double cream,

- Salt and pepper

Method

Serving ideas

Serve with steamed French beans and a side salad, perhaps...?

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