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Caramelised fennel, prosciutto and blue cheese quiche

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Make some magic in the kitchen with this caramelised fennel, prosciutto and blue cheese quiche. Add it to your entertaining menu or bring it to your next picnic for a savoury crowd-pleaser.

  • Serves6
  • Cook time1 hour 20 minutes
  • Prep time20 minutes, (+ 45 mins resting time)
Caramelised fennel, prosciutto and blue cheese quiche

Ingredients

  • 1 tbs olive oil
  • 1 fennel bulb, thinly sliced
  • 2 tsp brown sugar
  • 1 tbs red wine vinegar
  • 4 Coles Brand Australian Free Range Eggs
  • ½ cup (125ml) thickened cream
  • 4 slices prosciutto, coarsely torn
  • 100g soft blue cheese, crumbled
  • ¼ cup (25g) walnut halves
  • 2 tsp honey
  • 60g baby rocket leaves

Shortcrust pastry

  • 1¾ cups (260g) plain flour
  • 125g chilled butter, chopped
  • 2 Coles Brand Australian Free Range Egg yolks

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the shortcrust pastry, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and 1 tbs cold water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.
  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the fennel and cook, stirring occasionally, for 20-25 mins or until fennel is very tender and lightly browned. Add the sugar and vinegar. Cook, stirring, for 5 mins or until fennel caramelises slightly. Remove from heat.
  3. Step 3

    Roll out pastry on a lightly floured surface to a 15cm x 40cm rectangle. Line a 10cm x 34cm fluted tart tin with removable base with the pastry. Trim excess pastry. Place pastry case in the fridge for 30 mins to rest.
  4. Step 4

    Preheat oven to 200°C. Place pastry case on a baking tray. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until lightly golden. Reduce oven to 160°C.
  5. Step 5

    Whisk the eggs and cream in a small bowl. Arrange fennel, prosciutto and blue cheese over the pastry base. Pour over the egg mixture. Bake for 30 mins or until just set. Set aside to cool.
  6. Step 6

    Meanwhile, line a baking tray with baking paper. Sprinkle with walnuts and drizzle with honey. Bake for 5-7 mins or until lightly toasted and caramelised.
  7. Step 7

    Place the quiche on a serving platter. Sprinkle with rocket leaves and walnuts. Serve warm or at room temperature.

    Caramelised fennel, prosciutto and blue cheese quiche

    Caramelised fennel, prosciutto and blue cheese quiche
    • Serves6
    • Cook time1 hour 20 minutes
    • Prep time20 minutes, (+ 45 mins resting time)
    Ingredients
    • 1 tbs olive oil
    • 1 fennel bulb, thinly sliced
    • 2 tsp brown sugar
    • 1 tbs red wine vinegar
    • 4 Coles Brand Australian Free Range Eggs
    • ½ cup (125ml) thickened cream
    • 4 slices prosciutto, coarsely torn
    • 100g soft blue cheese, crumbled
    • ¼ cup (25g) walnut halves
    • 2 tsp honey
    • 60g baby rocket leaves

    Shortcrust pastry

    • 1¾ cups (260g) plain flour
    • 125g chilled butter, chopped
    • 2 Coles Brand Australian Free Range Egg yolks
      Description

      Make some magic in the kitchen with this caramelised fennel, prosciutto and blue cheese quiche. Add it to your entertaining menu or bring it to your next picnic for a savoury crowd-pleaser.

      Method
      1. Step 1

        To make the shortcrust pastry, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and 1 tbs cold water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.
      2. Step 2

        Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the fennel and cook, stirring occasionally, for 20-25 mins or until fennel is very tender and lightly browned. Add the sugar and vinegar. Cook, stirring, for 5 mins or until fennel caramelises slightly. Remove from heat.
      3. Step 3

        Roll out pastry on a lightly floured surface to a 15cm x 40cm rectangle. Line a 10cm x 34cm fluted tart tin with removable base with the pastry. Trim excess pastry. Place pastry case in the fridge for 30 mins to rest.
      4. Step 4

        Preheat oven to 200°C. Place pastry case on a baking tray. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until lightly golden. Reduce oven to 160°C.
      5. Step 5

        Whisk the eggs and cream in a small bowl. Arrange fennel, prosciutto and blue cheese over the pastry base. Pour over the egg mixture. Bake for 30 mins or until just set. Set aside to cool.
      6. Step 6

        Meanwhile, line a baking tray with baking paper. Sprinkle with walnuts and drizzle with honey. Bake for 5-7 mins or until lightly toasted and caramelised.
      7. Step 7

        Place the quiche on a serving platter. Sprinkle with rocket leaves and walnuts. Serve warm or at room temperature.