Caramelized Fennel and Boursin Quiche
This Caramelized Fennel and Boursin Quiche is an indulgent and savory breakfast or brunch! Caramelized fennel and onions are combined with herby cheese in a custard like egg base.
Servings: 8 servings
Ingredients
To assemble:
- 1/2 recipe Pate Brisee, recipe below, or use premade piecrust
- 5 oz package Boursin cheese, or other herby creamy cheese
- 5 eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 Tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
For the caramelized fennel and onions:
- 3 Tbsp butter
- 1 fennel bulb, top removed and thinly sliced, fronds reserved for garnish
- 3 yellow onions, sliced
- 1 tsp salt
- Splash white wine or chicken stock, to deglaze
Instructions
For the caramelized fennel and onions:
- Start by caramelizing the fennel and onions. Add butter to a large saute pan set over medium heat. Once it's melted, add onion and fennel, tossing to combine.
- Over the next 30 minutes, continue to stir the onions and fennel until softened and lightly browned. Add the wine or chicken stock to deglaze the pan, cooking for an additional 5 minutes until the liquid has evaporated. Remove from the heat and allow to cool.
To assemble:
- Meanwhile, prepare the piecrust. Roll your Pate Brisee or store bought piecrust out so it's slightly larger than your pie plate. Drape the dough over the pie plate, using your fingers to press the dough in. Use a knife to remove any excess overhang. Top the dough with parchment paper and add pie weights or dried beans to weight the crust down Bake at 375 degrees for 10 minutes. Remove from oven, remove pie weights or dried beans, and set crust aside to cool slightly as you prepare the egg mixture.
- In large bowl combine eggs milk, cream, flour, salt, and pepper. Whisk vigorously until foamy and completely combined.
- Add Caramelized onions and fennel to the cooled pie crust. Pour in egg mixture, and dot the eggs with the Boursin cheese.
- Bake at 375 degrees for 25 minutes, checking for doneness and extending the time as needed. The center should be set and not jiggly. Allow to cool slightly before slicing and serving. Garnish with reserved fennel fronds!