Fenchel-Taleggio-Quiche
A delicious quiche with fennel and Taleggio cheese that bursts with flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Quiche
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Ingredients
Scale
- 1 pie crust
- 2 tablespoons olive oil
- 1 bulb fennel, sliced
- 3 eggs
- 1 cup heavy cream
- 100 grams Taleggio cheese, diced
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- In a skillet, heat olive oil and sauté the sliced fennel until soft.
- In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
- Add the sautéed fennel and diced Taleggio cheese to the egg mixture and stir to combine.
- Pour the mixture into the prepared pie crust.
- Bake for 35-40 minutes or until the quiche is set and golden.
- Let cool for a few minutes before slicing and serving.
Notes
- Great served warm or at room temperature.
- Can substitute other cheeses if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg
Find it online: https://michaelskueche.de/fenchel-taleggio-quiche/