Fennel & Sweet Onion Quiches
Serves: 8
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • 2 tablespoons unsalted butter, softened
  • ½ cup chopped fennel bulb
  • ½ cup chopped sweet onion, such as Vidalia
  • ½ cup shredded Gruyère cheese
  • 2 large eggs
  • ¾ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1½ teaspoons chopped fresh thyme leaves
  • Garnish: fennel blossoms*
  1. Preheat oven to 450°.
  2. Lightly spray 8 (3¾-inch) tartlet pans with cooking spray. Place tartlet pans on a rimmed baking sheet.
  3. Unroll pie dough sheets on a lightly floured surface. Using a 4-inch round cutter, cut 8 rounds from pie dough. Press rounds into prepared tartlet pans, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans.
  4. Prick bottom of pie dough with a fork to prevent puffing while baking. Freeze for 15 minutes.
  5. Bake until crusts are light golden brown, approximately 7 minutes. Let cool completely.
  6. In a medium sauté pan, melt butter over medium-high heat. Add fennel and onion. Reduce heat to medium-low. Cook until fennel and onion are tender and translucent, approximately 10 minutes, stirring occasionally.
  7. Divide cheese among prepared tartlet pans. Top cheese layer with cooked fennel and onion.
  8. In a large liquid-measuring cup, combine eggs, cream, salt, and pepper, whisking to blend. Divide egg mixture among tartlet pans. Sprinkle each quiche with thyme.
  9. Bake until set and slightly puffed, approximately 15 minutes.
  10. Serve warm or at room temperature for up to 3 hours.
  11. Garnish with fennel blossoms just before serving, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/fennel-sweet-onion-quiches/