4 tablespoons unsalted butter
1 fennel bulb, fronds reserved, cored, halved, and finely chopped
1 onion, halved and finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
3 large eggs
1 cup whole milk
1/2 cup grated Swiss cheese (about 4 ounces)
Preheat the oven to 350°F. Place a 9-inch deep-dish pie plate on your work surface. Unfold the sheet of puff pastry and place it floured side down on a cutting board. Use a rolling pin to lightly roll it until it is just under 1/4 inch thick and big enough to easily fit into the pie plate. Fit the pastry into the corners, trimming any edges that hang over the sides of the plate. Crimp the edges and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the fennel, onion, salt, and pepper and cook, stirring occasionally, until very soft and barely golden, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Turn off the heat and set aside.
Whisk the eggs and milk together in a large bowl. Scrape the fennel mixture into the eggs, add the cheese, and whisk to combine. Pour the egg mixture into the prepared pie plate and arrange the filling so the fennel and onions are evenly dispersed.
Set the pie plate on a rimmed sheet pan and bake the quiche until the edges of the quiche are firm, the center is set, and the crust is golden brown, 45 to 50 minutes. Cool for 10 minutes before slicing and serving. The quiche is great warm or at room temperature.
Reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian.
Published by Clarkson Potter, a division of Random House, Inc.