FENNEL, LEEK, AND CELERY QUICHE
Steps:
- Preheat oven to 450. Melt the butter in a sauté pan and sauté the fennel, leek, and celery until they just start to brown and they have given up most of their liquid. Meanwhile, with a whisk or mixer, beat the eggs, ½ & ½, salt, peppers, and nutmeg until well combined. Line pie pan with the pastry shell. (A tart pan may also be used, but I like my quiche thick.) Spread the cheese evenly in the pastry shell. Top this with the sautéd veggies. Pour the egg mixture over everything. No need to mix it, but it's good to press everything down into the egg mixture. Place the quiche in the oven and cook for 15 minutes. Without opening the door, reduce the temperature to 350. Cook an additional 40 - 45 minutes. I shake the rack that the quiche is on to tell when it is done. If it's not done, the center will move like liquid. If it's done, it will hold its shape. When done, remove and let cool for 15 minutes and serve.
POTATO, LEEK AND FENNEL SOUP
Provided by Jeanne Silvestri
Categories Soup/Stew Potato Vegetable Christmas Quick & Easy Fennel Leek Spring Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
SAUTEED FENNEL AND LEEKS
The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
- Add leeks, season with salt and pepper, cook 5 minutes more,.
- Stir in lemon zest and butter, adjust seasonings, serve.
Nutrition Facts : Calories 117.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1
CREAMY FENNEL AND LEEK SOUP
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.
Provided by bluemoon downunder
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
- Remove from the heat, and set aside.
- In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
- Simmer over a low heat for about 15 minutes.
- Remove the rosemary sprigs.
- Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
- Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
- Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
- As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
- Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
- Stir the sour cream and the 1/4 cup of parmesan into the soup.
- Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
- Season to taste with salt and freshly ground black pepper.
- Turn off the heat and leave the soup covered so that it stays warm.
- In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
- Ladle the soup into warm soup bowls and top with the sautéed leek.
- Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
- Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
LEEK AND FENNEL SOUP
A hearty soup which is filling, tasty, and very easy to make.
Provided by Fiona G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
- Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g
FENNEL SAUSAGE AND MUSHROOM QUICHE
I wanted to turn the classic savory flavor of ravioli into a breakfast dish. I knew the taste and texture of the sausage and shrooms would pair well with a hearty pie crust--thus, a quiche was born! Use this pie crust recipe for any sweet or savory dish that needs a crust.
Provided by Waylynn Lucas
Categories main-dish
Time 3h10m
Yield one 9-inch quiche
Number Of Ingredients 16
Steps:
- To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
- Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F.
- On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
- To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
- In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
- Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
- Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
- Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.
FENNEL AND CELERY ROOT CASSEROLE
A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.
Provided by Jani Whitsett
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
- Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
- Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g
More about "fennel leek and celery quiche recipes"
EASY LEEK AND FENNEL QUICHE WITH BACON - THE PAPRIKA MONKEY
From thepaprikamonkey.com
Cuisine GermanCategory Main CourseServings 4
- Heat the oven to 350 degree fahrenheit and prepare a pie pan with rolling out the pie dough, laying it over the slightly greased pan and pushing it in all the corners and up the edges. Set aside.
- Now prepare the filling: Over medium heat fry the bacon bits until nice and crispy and remove the bacon pieces.
- To the bacon grease add the fennel and the leek slices. Season with salt and pepper and fry until cooked down slightly.
BACON, LEEK AND FENNEL QUICHE • THE BOJON GOURMET
From bojongourmet.com
5/5 (1)Total Time 4 hrsCategory Main CourseCalories 423 per serving
- In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Drizzle the ice water over, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze. Dump the dough out onto a counter, divide it roughly into 6 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough, gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least an hour or up to 2 days.
- Warm the oil in a large skillet over medium-high heat. Add the bacon pieces and cook, stirring frequently, until browned and crispy, about 5 minutes. Remove the bacon to a bowl, leaving behind the fat. Pour off all but 1-2 tablespoons of bacon fat and reserve.
- Spread the parmesan over the bottom of the crust. Scatter the bacon pieces over the cheese. Spread the leeks over the bacon, and finally arrange the fennel over the leeks.
FENNEL LEEK CASSEROLE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
LEEKS AND FENNEL RECIPES - THERESCIPES.INFO
From therecipes.info
FENNEL – LEEK – QUICHE
From bosskitchen.com
CHUBBY BUNNY RECIPES: LEEK AND FENNEL RELISH
From chubbybunnyrecipes.blogspot.com
RED LENTIL SOUP WITH LEEK, FENNEL, AND CELERY HEART [VEGAN, …
From onegreenplanet.org
FENNEL AND LEEK SOUP - ATCO BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
QUICK BRAISED CELERY AND LEEKS: EASY SIDE DISH RECIPE
From unpeeledjournal.com
SMOKED SALMON, FENNEL AND LEEK QUICHE – THE GRANTHAM …
From granthamgarden.org
COMMUNITY RECIPE: MUSHROOM, LEEK AND FENNEL QUICHE
From foodnewsnews.com
RECIPE CORNER: BACON, LEEK AND FENNEL QUICHE - UNTAPPED NEW YORK
From untappedcities.com
FENNEL, LEEK, AND CELERY QUICHE | RECIPE | LEEKS, …
From pinterest.com
SAUTéED FENNEL, LEEKS AND MUSHROOMS - VEGKITCHEN
From vegkitchen.com
MARY BERRY'S LEEK AND STILTON QUICHE RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FENNEL & LEEK GRATIN RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
FISH PIES WITH FENNEL AND LEEK - HEALTHY FOOD GUIDE
From healthyfood.com
BACON AND CHEESE QUICHE WITH FENNEL AND LEEK (LOW CARB) | LOW …
From lowcarbmaven.com
LEEK, FENNEL AND POTATO BAKE RECIPE | GOOD FOOD
From goodfood.com.au
SQUASH-LEEK QUICHE - THE VEGGIE TABLE
From theveggietable.com
BRAISED FENNEL WITH LEEK - CUISINE MAGAZINE
From cuisine.co.nz
CARAMELIZED LEEK, FENNEL & ONION GRATIN (VEGAN - EVERY LAST BITE
From everylastbite.com
CELERY WITH LEEK RECIPES - 38 RECIPES - PETITCHEF
From en.petitchef.com
LEEK, FENNEL, AND CELERY SOUP - SOMETHING GOOD ORGANICS
From somethinggoodorganics.com
FENNEL, LEEK & EGG TART - RECIPE - JUS-ROL
From jusrol.com
10 BEST LEEK CASSEROLE RECIPES | YUMMLY
From yummly.com
FENNEL AND LEEK RISOTTO - MANGIA BEDDA
From mangiabedda.com
BRAISED FENNEL AND LEEKS RECIPE | YANKEE MAGAZINE
From newengland.com
SHRIMP, LEEK AND CELERY QUICHE RECIPE | EAT SMARTER USA
From eatsmarter.com
CRUSTLESS QUICHE WITH FENNEL + FIGS - VALLEY FIG GROWERS
From valleyfig.com
FENNEL, LEEK AND PARMESAN BAKE RECIPE - LOVEFOOD.COM
From lovefood.com
LEEK AND FENNEL SOUP RECIPE - COOK.ME RECIPES
From cook.me
FENNEL AND LEEK RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
From bbc.co.uk
WINTER LEEK, CELERY AND FENNEL BROTH - CRANKS
From cranks.co.uk
MUSHROOM, FENNEL & LEEK QUICHE | LEAF PEOPLE SKIN CARE
From leafpeople.com
WHAT IS THE DIFFERENCE BETWEEN LEEK & FENNEL? - LEAFTV
From leaf.tv
COMMUNITY RECIPE: MUSHROOM, LEEK AND FENNEL QUICHE
From sortedfood.com
FENNEL AND LEEK SOUP RECIPE - BBC FOOD
From bbc.co.uk
BRAISED LEEKS AND FENNEL RECIPE - ATKINS
From atkins.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love