Plantain and fennel quiche

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Nutrition Facts

Amount Per Serving

Calories 585 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 24g150%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Cholesterol 202mg67%

Sodium 311mg14%

Potassium 448mg13%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 6g7%

Protein 10g20%

Vitamin A 1784IU36%

Vitamin C 12mg15%

Calcium 139mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Show off the versatility of plantain in this delicious savoury bake.

Prep Time25

Cook Time50

Chilling time:2

Total Time3 15

Course: Brunch

Cuisine: British

Servings: people

Calories: 585kcal

Author: Benjamina Ebuehi

Equipment

Food processor
6 x 10cm round tart pans
Baking beans
Frying pan
Whisk

Ingredients

For the pastry:

200 g plain flour plus extra for dusting
120 g unsalted butter
½ tsp fine sea salt
1 egg yolk
2-4 tbsp cold water

For the filling:

2 eggs
275 ml double cream
1 large ripe plantain
1 red onion
1 fennel bulb
2 tbsp olive oil
1 garlic clove minced/grated
2 sprigs of fresh thyme leaves picked, plus extra to garnish
50 g Gruyere cheese grated
sea salt and freshly ground black pepper

Method

Start by making the pastry. Pulse the flour, butter and salt in a food processor until fine. Alternatively, rub the butter into the flour with your fingertips if making by hand. Add the egg yolk and two tablespoons of the cold water. Pulse or stir until the pastry starts to clump together. Add more water, a tablespoon at a time, if the pastry is too dry.
Turn the dough out onto a clean surface and give it a couple of quick, light kneads to bring it together. Flatten it into a thick disc, wrap in plastic wrap and chill in the refrigerator for one to two hours, or until firm.
Once chilled, roll the dough out on a lightly floured surface to about five millimetres thick. Get six 10cm round tart pans ready– there’s no need to grease them. Cut out six pastry circles slightly larger than your tart pans and press them into the pans, leaving a little pastry overhanging the sides. You may need to re-roll the pastry to get all six circles. Prick the bases with a fork, and line the cases with pieces of scrunched-up baking paper. Fill with baking beans or uncooked rice, then chill the pastry for 15 minutes. Meanwhile, preheat the oven to 190°C.
Bake the tart cases for 20 minutes before carefully removing the baking beans and paper. Place them back in the oven and bake for a further seven to 10 minutes, or until the pastry is golden. Remove from the oven and set aside to cool.
Meanwhile, prepare the filling. Whisk together the eggs and cream along with a big pinch of salt. Set aside. Peel and slice the plantain into rounds five millimetres thick. Finely chop the onion. Trim off the fennel fronds, cut the fennel bulb in half and then thinly slice.
Heat the olive oil in a frying pan over a medium heat, add the plantain and fry, turning a few times until golden brown. Remove from the pan and set aside. Using the same pan, fry the onions and fennel for eight to 10 minutes until the fennel is soft and translucent. Stir in the grated garlic and thyme leaves and fry for another minute. Season with salt and pepper before removing from the heat.
When you’re ready to assemble, sprinkle a little of the grated Gruyere on the base of the pastry cases. Split the fennel and onion mixture evenly among the tarts and top with a few slices of the fried plantain. Add a little more cheese on top, along with some more thyme. Pour the egg and cream mixture into the cases, filling to the top.
Bake the quiches for 18–22 minutes until the eggs are set with a little wobble in the middle. Remove from the oven and let cool for 20 minutes before serving a little warm.

Nutrition