Fennel and Orange Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp orange zest (from 1 large orange)</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">2 medium fennel bulbs (about 500g), thinly sliced, fronds reserved</li><li class="ingredients-single-item">1 large onion, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp butter</li><li class="ingredients-single-item">1 tsp fennel seeds</li><li class="ingredients-single-item">Zest and juice of 1 large orange</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">120g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs (alternatively, rub the butter into the flour using your fingertips). Add the orange zest, then gradually add the ice-cold water, pulsing until the dough just comes together - be careful not to overwork it as this will make your pastry tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the filling. Heat the olive oil and butter in a large frying pan over medium heat. Add the sliced fennel, onion, and fennel seeds. Season with salt and pepper and cook gently for 15-20 minutes, stirring occasionally, until the vegetables are completely soft and caramelized to a light golden brown. This slow cooking develops the sweet, aniseed flavor that's essential to the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the orange zest and juice to the pan and increase the heat. Cook for 2-3 minutes until most of the liquid has evaporated but the mixture remains moist. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/375°F/Gas 5). Roll out the chilled pastry on a floured surface to about 3-4mm thickness, making it large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin and transfer it to the tin, gently pressing it into the corners and fluted edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until the pastry is just starting to color but not fully cooked. This pre-baking ensures the crust remains crisp despite the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan/350°F/Gas 4). In a large bowl, whisk together the eggs, cream, and milk until well combined. Season with salt, pepper, and a pinch of nutmeg, which enhances the flavor of the eggs without overpowering the delicate fennel and orange.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cooled fennel and onion mixture evenly over the base of the pastry case. Sprinkle two-thirds of the grated cheese over the vegetables, then carefully pour the egg mixture over everything, allowing it to settle between the vegetables. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the center of the oven for 30-35 minutes until the filling is just set with a slight wobble in the very center - it will continue to firm up as it cools. The top should be golden brown and puffed. The quiche is perfectly cooked when a knife inserted in the center comes out clean but the filling still has a gentle, custardy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool for at least 15 minutes before removing from the tin - this resting time helps the filling to set properly for clean slices. Garnish with reserved fennel fronds and serve warm or at room temperature for the best flavor. This quiche pairs beautifully with a crisp green salad dressed with a light vinaigrette.</li></ol>