For 4 people.
Processing: 1 hour 30 minutes.
Composition: 1 sheet of brise pastry, 3 eggs, 200 ml of cream, 2 tablespoons of olive oil, 100 ml of water, salt, 2 fennel bulbs, 2 pears, pepper, 250 g of goat cheese, 50 g of butter.
Ingredients for accompaniment: 200 g of mixed grapes, 20 g of sugar, 1 tablespoon of lemon juice, 2 tablespoons of oil.
Processing. Wash the fennel, cut into quarters and remove the central core. Then put the pan on the fire and add 2 tablespoons of oil and water; add the dills, let them cook until almost all the liquid evaporates, and at that point lower the heat and cover the pan so that they slowly caramelize. Then cut the pears and fry them in butter to brown them. Apart from that, we mix the cream with eggs and salt and pepper. Spread a sheet of brie on a greased or parchment-lined pan, pour the cream and egg mixture on it, and divide the fennel, pear and cheese pieces. Bake the quiche for 40 minutes, then wash and dry the grapes. Combine the oil, juice and sugar in a pan and when they start to bubble, add the grapes and allow to cook for 3 minutes over a low heat. reserve them. Accompany the quiche with caramelized fruit.