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| Quiche with okra, pumpkin and fresh fennel seed |
I like making Quiche, it is a way to use up
mix vegetables on hand, as long as they are the dry type, in a presentable and portable
way. Both fresh green fennel seed and flowers are used, as they are producing a
lot at the moment.
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| fresh fennel seeds and flowers |
1. Sweat onion in medium heat until soft
and lightly golden, around half an hour. Cut cooked pumpkin into cubes, and raw
okra into thick slices.
2. Blind bake short crust pastry in a pie
dish, when ready (light golden), sprinkle half grated cheese at the bottom while hot, a good way to seal
the pastry. Then sprinkle half of the fresh fennel seeds, put onion on top, the rest
of the fennel seeds, followed by pumpkin and okra pieces.
3. Whisk 3 eggs, season with salt and white
pepper, add 250ml cream fresh, pour into Quiche, sprinkle remaining grated
cheese on top, bake at 170˚C until just set, around 20 minutes.
4. While hot, place fennel flowers on the
surface for colour and flavor.
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