Fennel-Paprika Quiche

Ingredients

• 120 g cold butter
• 220 g whole grain flour (Type 1050)
• 1 pinch salt
• 1 egg
• flour (for working)
• dried legumes (for blind baking)
• 2 large red bell peppers
• olive oil (for the tray)
• 650 g fennel
• Salt
• 0.5 handful chives (about 30 g)
• 60 g hazelnut kernels
• 200 g whipping cream
• 100 g crème fraîche
• 3 eggs
• 100 g grated cheese (e.g., Gruyère)
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Knead all dough ingredients quickly into a smooth dough. If the dough is too firm, incorporate 1-2 tbsp water. Shape into a ball, wrap in cling film and chill for about an hour.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Wash the bell peppers, halve them and remove seeds and white membranes. Place the halves skin side up on an oiled baking sheet. Grill in the oven for about 5‑10 minutes until the skins blister and start to blacken. Remove from the oven and cover the still hot halves with a damp kitchen towel. Let cool; peel off the skins if desired and cut into wide strips.

4. 4.

   Switch the oven to 200 °C bake mode, line a springform pan with parchment paper. Roll out the dough on a floured surface slightly larger than the pan, lay it in, and form a rim. Cover with parchment and legumes and blind‑bake for about 15 minutes. Wash, trim, and quarter or halve the fennel as needed. Blanch in salted water for about 8 minutes until al dente. Remove and drain.

5. 5.

   Wash the chives and slice into fine ribbons. Roughly chop the hazelnuts. Whisk together cream, crème fraîche, eggs, half the chives, and cheese. Season with salt, pepper, and nutmeg. Arrange fennel and bell peppers in a circular pattern on the base, sprinkle with half the nuts, and pour the custard over them. Lower the oven to 180 °C bake for about 30 minutes. If the surface browns too much, cover with foil.

6. 6.

   Serve by sprinkling remaining chives and nuts over the quiche, cutting into slices, and pairing with a fresh salad.