Crustless Fennel Quiche

Name: Crustless Fennel Quiche
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 2 fennel bulbs; 5 oz prosciutto (about 150 grams); 1 1/2 cups shredded Comté cheese (about 150 grams); 2/3 cup all-purpose flour (about 80 grams); 2 cups milk (about 500 ml); 3 eggs; Butter and olive oil

Kamika @Kamikacuisine

Crustless Fennel Quiche

Kamika @Kamikacuisine

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Ingredients

45 minutes

Serves 4 servings

2fennel bulbs
5 ozprosciutto (about 150 grams)
1 1/2 cupsshredded Comté cheese (about 150 grams)
2/3 cupall-purpose flour (about 80 grams)
2 cupsmilk (about 500 ml)
3eggs
Butter and olive oil

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Steps

45 minutes

1

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.
2

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.
3

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