Fennel leaves go nicely with pork, veal and fish. They can also be added to salads. The seeds of dried fennel can be chewed as a breath freshener.

Apple Fennel Quiche

Make this quiche at the start of the week and simply reheat for a quick breakfast. Crust

250 mL Western Family all-purpose flour 1 cup
60 mL Western Family butter ¼ cup
pinch salt
pinch sugar
1 egg, beaten
30 mL water 2 Tbsp
Filling
15 mL Western Family canola oil 1 Tbsp
250 mL fennel, chopped 1 cup
125 mL leeks, chopped ½ cup
5 strips bacon, cooked, cooled and chopped
2 BC Tree Fruits McIntosh apples, peeled and grated
125 mL Swiss cheese, grated ½ cup
3 eggs
250 mL 1% milk 1 cup
salt and pepper, to taste

1. For crust: Combine flour with salt and sugar in a mixing bowl.

2. Cut in butter until mixture resembles coarse meal.

3. Add egg and mix until dough comes together.

4. Add water as needed. Press into 9” quiche pan. Set aside.

5. For filling: Heat oil in large saucepan. Add fennel and leeks and saute for 5 minutes. Add bacon and apple and continue cooking for 2 minutes.

6. Remove from heat and pour over crust.

7. Sprinkle with half the cheese.

8. In bowl, beat eggs and milk and pour over the apple mixture.

9. Sprinkle with the remaining cheese and salt and pepper to taste.

10. Bake at 350° F (180° C) for 40 minutes or until puffy and golden.

Makes 6 to 8 servings.

Nutritional analysis per serving:
Calories 360 Protein 17 g Fat 20 g Carbohydrate 27 g Fibre 2.7 g