vegetarian By Mercedes Aspland / July 31, 2013 On Thursday last week it was my mum’s birthday and this meant that we went out for a meal. As part of that meal I was in the situation where I was going to be eating a fennel tart. This filled me with dread as I have always found fennel unpleasant as I am not a big fan of aniseed. However with the way it was cooked it became quite subtle flavour and something that I actually quite enjoyed. So this weekend I though it would be a great time to experiment cooking with fennel and this quiche seemed like a really great option. As well as the apple I have also included a good quality blue cheese in the filling, both or which complement the fennel really well. This is a great option if you are looking for something that can be made and left as it is just as lovely cold the next day as it is warm straight out of the oven. Fennel & Apple Quiche Serves 4-6 Quiche Crust Ingredients 100g Gram (Chickpea) Flour 45g Almond Flour (Ground Almonds or Almond Meal are the same thing) 2 tbsp Corn Flour (Corn Starch) 1/2 tsp Salt 3 tbsp Coconut Oil 3 tbsp Cold Water Filling Ingredients 1 Average Fennel Bulb 1 Pink Lady Apple (or apple of your choice) 50g Creamy Blue Cheese (I prefer Roquefort but go for your favourite) 1 tbsp Coconut Oil 1 tsp Agave Nectar 1 Garlic Clove A small handful of Dill 120ml Koko Coconut Milk Drink 2 Eggs Salt and Pepper to Taste To Make Crust Combine all 3 flours and salt in a bowl. Make a well in the middle and add the coconut oil and water. Work ingredients together with hands until it makes a dough. When I do this I like to start with 2 tbsp of water and then add more if needed. Once you have formed a dough, make into a ball and wrap in cling-film and place in fridge for 30mins (can be left for up to 24 hours). Preheat Oven to 190C. Grease a 20cm tart case with coconut oil and when the dough has been in the fridge for at least 30 minutes press it out evenly over base of pan. Prick bottom to stop it from bubbling up during cooking. To Make Filling Finely Slice Fennel and fry in coconut oil for 5 minutes. Add the garlic clove crushed and agave nectar and cook until fennel is brown and caramelised. Place Fennel on base of tart, slice apple and place slices on top of fennel and crumble blue cheese on top of the apple. Whisk together the milk and eggs and then stir in some dill and season. Pour egg mixture over tart filling and bake in oven for around 35-40 minutes.