We had a quiche dinner lately and tried out a few different variations! That’s really the great thing about quiches. And new to me was to use puff pastry as dough on the bottom – plus it saves you time if you buy it! Definitely a version for grown-ups with the blue cheese. Give it a try!

See how to make here:

Ingredients
Claudia’s recipe

For the crust:
Buy a round puff pastry crust.

For the filling:
2 tablespoons olive oil
2 large fennel bulbs, cut into little squares
2 eggs
4 tablespoons creme fraiche
100ml milk
180g Roquefort blue cheese, cut into little squares
Salt & pepper

Directions
Pre-heat the oven to 160°C (top and bottom heat).
Put the puff pastry in a round baking tin and place in the oven for 10 minutes until slightly browned, then remove and heat the oven to 180°C.

Heat 2 tablespoons olive oil in a pan, add the chopped fennel squares and pepper. Steam (best with a lid) for approx. 20 minutes, stir occasionally.

In a bowl mix together the eggs, milk, creme fraiche and pepper (no salt!). Once the fennel is ready, add the Roquefort squares and stir until melted. Now add the milk-egg-mixture and spread onto the baking tin where the dough is waiting.

Bake in the oven for 30 minutes until golden brown and then serve. A green salad is a great side dish.