Fennel quiche

Ingredients for 6 servings:

• 300 g puff pastry, frozen
• 600 g fennel, approx., prepared weighed
• 1 large onion(s)
• 150 g lean ham cubes
• 1 cup sour cream
• 200 g herb cream cheese
• 4 m.-sized eggs
• 1 tsp fennel seeds
• 2 tbsp oil for frying
• Salt and pepper, preferably lemon pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the fennel, quarter it, cut out the tough stalk in a wedge shape, and cut the quarters crosswise into thin slices. Weigh out approximately 600g, but you can use a bit more. Lightly roast 1 teaspoon of fennel seeds in a non-stick pan without fat until they are fragrant and take on some color. Finely grind the fennel seeds in a mortar and pestle. Dice the onion and sauté in about 2 tablespoons of oil. Add the fennel, season with salt and pepper, and sauté covered over medium heat for about 10 minutes until al dente. Be careful not to stick to the mixture and stir occasionally. Thaw the puff pastry, roll it out, and place it in a baking dish lined with baking paper or on a baking sheet. Form a 2-3cm high edge. Mix the cream cheese with the sour cream, eggs, and ground fennel seeds well. Mix the slightly cooled fennel mixture with the diced ham, spread it on the puff pastry, and spread the cream cheese mixture on top. Bake the quiche in a preheated oven at 180°C fan-assisted oven or 200°C conventional oven for about 30 minutes, until the mixture has set and the surface is lightly browned. I bake it in two 23 x 23 cm and 28 x 18 cm tins at 180°C fan-assisted oven in a preheated oven. This batch is enough for 6-8 people for a small dinner, at a buffet, or as an appetizer, and can also be used for larger portions.