Start this fennel quiche recipe by preheating your oven to 350°F (180°C). Wash the fennel, remove the stalks, and slice the bulbs thinly. Sauté the fennel in olive oil in a skillet for about 10 minutes.

In a bowl, whisk together the eggs and milk. Add the flour, then stir in the shredded Comté cheese. Butter a pie dish. Pour in the mixture, then evenly distribute the fennel and slices of prosciutto on top.

Bake for 35 minutes. Serve the quiche hot, with a side of butter lettuce salad.