Crust — Page 2

Quiche is pretty great, whether you serve it for breakfast, lunch, or dinner. However, when you fill it with fennel, carrots, and gouda cheese, and then top it with a cracker crumb topping, it gets even more delicious. This is one quiche your entire family will enjoy.

Every once and a while, I try something new for absolutely no reason at all. Y’all, sometimes you just have to throw caution to the wind and test things out. What have you got to lose? Especially when it comes to tossing a few buttered cracker crumbs up on top of a quiche filled with fennel and carrots? What’s the worse that could happen? Is the world going to end? No. Will B.O.B. Bob recoil in disgust when he is served up a slice of this cheese and egg-filled deliciousness? Hell no. In fact, when it comes to this quiche, throwing caution to the wind totally worked out in the best way possible, and from now on, I think every quiche I make will be topped with a gorgeous, crumbly, perfectly golden brown topping made using buttery cracker crumbs.

Ingredients:

Quiche:

1 Pre-Baked Pie Crust
1 Fennel Bulb with Fronds
1 Tablespoon Butter
2 Carrots, Peeled & Finely Chopped
5 Eggs
1 Cup Milk
1/2 Cup Heavy Whipping Cream
1 Teaspoon Whole Yellow Mustard Seeds
1/2 Teaspoon Ground Sea Salt
1/2 Teaspoon Onion Powder
1/2 Teaspoon Finely Ground Black Pepper
2 1/2 Cups Gouda Cheese, Freshly Grated

Topping:

8 Butter Crackers
1 Tablespoon Butter, Melted

Directions:

Quiche:

Preheat oven to 350 degrees.
Remove all of the fennel fronds from their stalks and roughly chop them; set aside. Trim the end and the stalks off of the fennel bulb and dispose of them. Thinly slice the remaining fennel bulb and then finely chop the slices.
Place the chopped fennel bulb, carrots, and butter into a saute pan over medium heat. Cook for 5 minutes, stirring occasionally.
In a medium bowl, whisk together the eggs, milk, cream, mustard seeds, salt, onion powder, pepper, and half of the reserved chopped fennel fronds.
Layer 1-cup of cheese into the bottom of the pre-baked pie crust, followed by half of the fennel and carrot mixture. Pour half of the egg mixture over everything and then top with another 1-cup of cheese, the remaining fennel and carrot mixture, and then the remaining egg mixture. Top with the remaining 1/2-cup of cheese and fennel fronds.
Bake for 15 minutes.

Topping:

Finely crush the crackers in a small resealable plastic bag.
Add the melted butter to the bag, reseal, and then combine with your hands.
After the quiche has baked for 15 minutes, distribute the buttered crumbs over the top of the quiche.
Bake 35 to 45 additional minutes, or until the quiche is golden brown and cooked through.

Suggestions:

Use a deep pie dish for this recipe. I suggest using a refrigerated pie crust or homemade pie crust in lieu of a frozen pie crust. Frozen pie crusts are much smaller and often end up overflowing.
I used 8 Ritz Crackers for the topping in this recipe. Feel free to use whichever brand or type of crackers you prefer.
You’ll notice that I used both milk and heavy whipping cream in this recipe. I only had skim milk on hand, so I added the cream for richness.
You can use either unsalted or salted butter in this recipe. I used salted butter for this quiche.
Twelve ounces of cheese is equal to approximately 2 1/2 cups of cheese.
Place the pie dish on a baking sheet to help keep your oven clean.
The quiche will be done when it is puffed up, golden brown, and the center no longer wobbles.

Improvements:

Replace the fennel in this recipe with a medium finely diced onion. Use fresh or dried dill in lieu of fennel fronds for flavoring.
You can use any variety of cheese in this quiche. Try cheddar or provolone.
Add 1-teaspoon of hot sauce or 1/2-teaspoon of crushed red pepper flakes to the egg mixture.

Yum

Cracker Crumb Topped Fennel & Carrot Quiche

Ingredients:

Quiche:

1 Pre-Baked Pie Crust
1 Fennel Bulb with Fronds
1 Tablespoon Butter
2 Carrots, Peeled & Finely Chopped
5 Eggs
1 Cup Milk
1/2 Cup Heavy Whipping Cream
1 Teaspoon Whole Yellow Mustard Seeds
1/2 Teaspoon Ground Sea Salt
1/2 Teaspoon Onion Powder
1/2 Teaspoon Finely Ground Black Pepper
2 1/2 Cups Gouda Cheese, Freshly Grated

Topping:

8 Butter Crackers
1 Tablespoon Butter, Melted

Directions:

Quiche:

Preheat oven to 350 degrees.
Remove all of the fennel fronds from their stalks and roughly chop them; set aside. Trim the end and the stalks off of the fennel bulb and dispose of them. Thinly slice the remaining fennel bulb and then finely chop the slices.
Place the chopped fennel bulb, carrots, and butter into a saute pan over medium heat. Cook for 5 minutes, stirring occasionally.
In a medium bowl, whisk together the eggs, milk, cream, mustard seeds, salt, onion powder, pepper, and half of the reserved chopped fennel fronds.
Layer 1-cup of cheese into the bottom of the pre-baked pie crust, followed by half of the fennel and carrot mixture. Pour half of the egg mixture over everything and then top with another 1-cup of cheese, the remaining fennel and carrot mixture, and then the remaining egg mixture. Top with the remaining 1/2-cup of cheese and fennel fronds.
Bake for 15 minutes.

Topping:

Finely crush the crackers in a small resealable plastic bag.
Add the melted butter to the bag, reseal, and then combine with your hands.
After the quiche has baked for 15 minutes, distribute the buttered crumbs over the top of the quiche.
Bake 35 to 45 additional minutes, or until the quiche is golden brown and cooked through.

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