|Quiche alla Steph|
- one 'pasta brisee' - which is paste for a crusty pie in Italian
- one fennel bulb sliced in very thin slices
- 1 tbs olive oil
- 2 full hands of frozen peas
- 2 eggs
- 2 egg whites
- 75gr of feta cheese
- 50 gr of parmigiano or pecorino
- pinch of salt and pepper
What to do:
Heat the oven to 180 degrees Celcius.
Put the pastry in an oven shape for cakes or quiches and just let it set for 10 minutes.
Bake the sliced fennel in a tbsp of olive oil until soft yet still crispy.
Mix the eggs, eggwhites, feta cheese, parmigiano and the peas together in a bowl. Add salt and pepper to taste.
Once the fennel is done, spread it evenly on your baking shape.
Pour the egg mix over the fennel.
Put the whole thing in the oven for 30-40 minutes. The crust needs to be golden brownish and the interior firm. To test whether your quiche is ready, stab a knife in the middle and it has to come out clean.
Outcome: Serve it with a nice salad with a balsamic vinaigrette, and voila, a wonderful dinner for your family, friends or loved ones.