From a sun-drenched weekend brunch to a quick, satisfying lunch, or even a cozy weeknight dinner, this veggie-loaded quiche effortlessly adapts to your needs. Imagine a golden, savory pie crust filled with the subtle anise notes of flavorful fennel, bright, sweet carrots, and the nutty, creamy tang of melted Gouda cheese, all crowned with an irresistible, crispy cracker crumb topping. Be prepared, this is one quiche recipe that will have your entire family begging for seconds.

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:

1. Preheat oven to 350 degrees.
2. 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.
3. Place the chopped fennel bulb, carrots, and butter into a saute pan over medium heat. Cook for 5 minutes, stirring occasionally.
4. In a medium bowl, whisk together the eggs, milk, cream, mustard seeds, salt, onion powder, pepper, and half of the reserved chopped fennel fronds.
5. 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.
6. Bake for 15 minutes.

Topping:

1. Finely crush the crackers in a small resealable plastic bag.
2. Add the melted butter to the bag, reseal, and then combine with your hands.
3. After the quiche has baked for 15 minutes, distribute the buttered crumbs over the top of the quiche.
4. 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.

Print

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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:
1. Preheat oven to 350 degrees.
2. 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.
3. Place the chopped fennel bulb, carrots, and butter into a saute pan over medium heat. Cook for 5 minutes, stirring occasionally.
4. In a medium bowl, whisk together the eggs, milk, cream, mustard seeds, salt, onion powder, pepper, and half of the reserved chopped fennel fronds.
5. 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.
6. Bake for 15 minutes.
Topping:
7. Finely crush the crackers in a small resealable plastic bag.
8. Add the melted butter to the bag, reseal, and then combine with your hands.
9. After the quiche has baked for 15 minutes, distribute the buttered crumbs over the top of the quiche.
10. Bake 35 to 45 additional minutes, or until the quiche is golden brown and cooked through.

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Please make sure to check out the other great “Cheese & Crackers” Improv Cooking Challenge recipes below.

• Broccoli Cheese Casserole from A Day in the Life on the Farm
• Homemade Cheese Crackers from Cookaholic Wife
• Oven-Baked Parmesan Chicken Tenders from Palatable Pastime
• Seasoned Keto Crackers from Our Good Life
• Marinated Goat Cheese Spread from Culinary Adventures with Camilla
• Homemade Boursin Garlic and Herb Cheese Spread from Pandemonium Noshery
• Savory Cheddar Herb Cheesecake from Kate’s Recipe Box
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• Brie and Havarti Crackers from Sid’s Sea Palm Cooking
• Baked Parmesan Cracker Chicken Tenders from Simply Inspired Meals
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