Roasted Fennel Quiche with Bacon, Rosemary and Goat Cheese
One nine-inch quiche (using a tart pan with a removable bottom)
1 cup all-purpose flour
4 Tbsp nut flour (I use almond)
½ tsp fine sea salt
1 Tbsp granulated sugar
6 Tbsp unsalted butter, cold, cut into ½” cubes
1 large egg
1 Tbsp cold water
2 large fennel bulbs
½ medium red onion
3 Tbsp olive oil
6 slices thick-cut bacon
2 Tbsp fresh rosemary, coarsely chopped
½ cup crumbled goat cheese
1 cup heavy cream
2 large eggs and 1 additional yolk
2 dashes of your favorite hot sauce
Fine sea salt and freshly-ground pepper
1) In a food processor, pulse together the two flours, salt and sugar. Add the cubed butter and pulse to the consistency of coarse cornmeal. Add the egg and cold water and pulse until the dough comes together. Wrap the dough in plastic wrap and chill one hour.
2) Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Slice the fennel bulbs in half, remove the core and slice lengthwise into ¼” thick strips. Slice the ½ red onion also into ¼” thick strips. Toss the fennel and onion with 2 Tbsp olive oil, season with salt and pepper, then distribute them on the baking sheet and roast for 20-25 minutes until they are starting to caramelize. Remove the pan from the oven and let cool on a wire rack.
3) Line a second baking sheet with parchment paper and place a tart pan (with a removable bottom) in the middle. Roll the dough to 1/8” thickness and then form the dough into the tart pan letting the excess drape over the edge of the pan. Press in a sheet of aluminum foil to hold the shell in its shape while baking. Bake the shell for twenty minutes. Remove the foil and let bake for an additional 5-8 minutes until the bottom begins to brown. Remove from the oven and trim the edges level to the top of the tart pan. Let the shell cool to room temperature on the baking sheet.
4) Warm a skillet over medium heat and add 1 Tbsp olive oil. Cut the bacon into ½” pieces and add to the skillet. Cook, stirring often until the bacon has rendered its fat and is beginning to crisp. Using a slotted spoon, remove the cooked bacon and add to the roasted fennel/onions. Reserve the bacon fat for another use.
5) Chop 2 Tbsp of fresh rosemary. Put the fennel/onions and bacon in a medium bowl. Toss together with the rosemary and season with salt and pepper.
6) In a large glass measuring cup, gently whisk together the heavy cream and eggs. Add two dashes of your favorite hot sauce and then season with salt and pepper.
7) Spoon the fennel filling into the baked tart shell. Crumble the goat cheese over the filling. Pour the custard over the filling to the top of the tart pan. Bake in the 400 degree oven for 25-30 minutes until the custard is set and just beginning to brown around the edges. Cool to room temperature before slicing to serve.
