Fennel, Leek, And Celery Quiche Recipe

Name: Fennel, Leek, And Celery Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 small bulb of Florence fennel, chopped; 1 leek, chopped; 1 stalk celery, chopped; 4 eggs, beaten; 2 cups 1/2 & 1/2; About 1 teaspoon of salt; 1/2 teaspoon of white pepper; Dash of red pepper; 1/4 teaspoon of nutmeg; 1 cup shredded Gruyere cheese (about 4 oz.); 1 pastry shell

Servings: persons

1 tablespoon butter
1 small bulb of Florence fennel, chopped
1 leek, chopped
1 stalk celery, chopped
4 eggs, beaten
2 cups 1/2 & 1/2
About 1 teaspoon of salt
1/2 teaspoon of white pepper
Dash of red pepper
1/4 teaspoon of nutmeg
1 cup shredded Gruyere cheese (about 4 oz.)
1 pastry shell

1
Preheat oven to 450.
2
Melt the butter in a saute pan and saute the fennel, leek, and celery until they just start to brown and they have given up most of their liquid.
3
Meanwhile, with a whisk or mixer, beat the eggs, 1/2 & 1/2, salt, peppers, and nutmeg until well combined. Line pie pan with the pastry shell. (A tart pan may also be used, but I like my quiche thick.) Spread the cheese evenly in the pastry shell. Top this with the sauted veggies. Pour the egg mixture over everything. No need to mix it, but it's good to press everything down into the egg mixture.
4
Place the quiche in the oven and cook for 15 minutes. Without opening the door, reduce the temperature to 350. Cook an additional 40 - 45 minutes. I shake the rack that the quiche is on to tell when it is done. If it's not done, the center will move like liquid. If it's done, it will hold its shape. When done, remove and let cool for 15 minutes and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 small bulb of Florence fennel, chopped, 1 leek, chopped, 1 stalk celery, chopped, and more.

Yes, Fennel, Leek, And Celery Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Leek, And Celery Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions