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Fennel and Celery Quiche with

Gruyère AOC




500g fennel
200g celery
1 tblsp oil
1dl white wine
1dl bouillon
250g jacket potatoes
200g pork ribs
3 eggs
250g grated Gruyère AOC
1.5 dl cream
1dl milk
1 clove of garlic
1 tblsp mustard
Salt, pepper
1 rectangle shortcrust pastry (approx. 300g)


Cut away the fennel and celery leaves and put to one side.

Halve the fennel and cut into thin slices. Cut the celery into 1cm pieces. Sauté the fennel and celery in hot oil. Pour in the white wine and bouillon. Cover and allow to cook for around 10 minutes until crisp. Remove the vegetables from the liquid and allow to cool. Boil down the liquid to 2 tablespoons.

Peel the potatoes and cut into 2cm cubes. Cut the pork ribs lengthways.

For the sauce, mix the eggs, Gruyère AOC, cream and milk. Add the liquid, squeeze in the clove of garlic, season with mustard, salt and pepper. Finely chop the fennel and celery leaves, mix with vegetables, potatoes and pork ribs with the sauce.

Place the shortcrust pastry in a suitable baking tray. Press the pastry in firmly with a fork. Spread the filling over the pastry. Bake on the lower shelf of the oven at 2200C for around 30 minutes. Serve hot or cold.

Recipe Kindy Supplied By: Interprofession du Gruyère

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