...the fall foliage colored quiche... in all its colorful glory is intended to capture the complexity [of color]
1 quiche; 6 - 8 servings
1 1/4 cups milk
1 teaspoon all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of ground ginger
pinch of ground nutmeg
1/2 cup fennel bulb (finely chopped)
1/2 cup yellow onions (finely chopped)
4 ounces soft goat cheese (cubed)
1 tbs. fennel fronds (finely chooped)
1/4 teaspoon cayenne pepper
In the meantime, heat a large saucepan to medium high and sauté the fennel and onions until the onions are translucent.
Heat oven to 350 degrees Fahrenheit.
When the fennel and onions are cool, add into egg mixture.
Whisk in the pumpkin.
Fold in the soft goat cheese.
Pour into pre-baked pie shell and bake for 40 – 45 minutes until the quiche is set and a toothpick inserted comes out clean.
Sprinkle fennel fronds and cayenne pepper before serving.