- 115 g Küchenmeister Spelt Flour T1050
- 115 g Frießinger Mühle Polenta
- 115 g butter
- 1 Egg
- 1 tbsp. ice water
- 60 ml vegetable oil
- 2 fennel bulbs
- 2 sour apples
- 2 onions
- 3 garlic cloves
- 1 1/2 tbsp. Sweet Nature Brown Cane Sugar
- 1 tbsp. balsamic vinegar
- 1 tbsp. basil
- 1 tsp. nutmeg
- salt and pepper
- 7 eggs
- 300 ml sour cream
For the crust:
Cut the butter into small pieces and mix with the flour, thyme and pepper until it resembles breadcrumbs. Add the water and work together until the dough forms a smooth ball. Lightly flatten the dough into a disk, before wrapping in cling film and refrigerating for ca. 30 minutes.
Lightly grease a pie form that has a removable bottom (ca. 28 cm diameter). On a lightly floured surface, roll the dough out into a circle that is slightly larger than the pie form. Carefully place the dough into the pie form, and press the bottom and sides to create an edge. Chill the dough for another 15 minutes.
Preheat the oven (electric 180°C / convection 160°C). Line the pastry with parchment paper, or aluminium foil, and fill with rice or dried beans. Blind bake the pastry crust for ca. 15 minutes or until it has turned a light brown colour. Remove the rice/beans.
For the filling:
Wash and thinly slice the fennel. Peel the apples and onions before slicing. Mince the garlic. Heat the oil in a pan. Add the onions and garlic and briefly sauté. Add the fennel to the pan and fry for ca. 20-25 minutes, remembering to stir occasionally. Now add the chopped apple, sugar, and balsamic vinegar and while stirring cook for 5-10 minutes until caramelized. Transfer to a bowl to cool.
Spread the cooled fennel mixture evenly on the quiche crust. Grate the cheese and sprinkle on top of the fennel. Whisk the eggs with the sour cream, and season with salt, pepper, basil and nutmeg. Carefully pour the egg mixture over the quiche. Bake the quiche for ca. 40-45 minutes. Remove the quiche from the oven and allow to briefly cool for ca. 15 minutes.