For lunch yesterday, I made these divine little fennel, thyme and blue cheese quiches. I love the subtle and fresh aniseed flavour of the fennel and the subtle earthiness of the thyme, which is heavenly when paired with the sharpness of the creamy gorgonzola cheese.
If you are not a fan of blue cheese, you could always use feta, which also tastes wonderful. What I love the most about these mini quiches is that they are so simple to prepare yet are still a little fancy - wonderful to make if you have guests coming around for Sunday lunch.
FENNEL, THYME AND BLUE CHEESE MINI QUICHES
Ingredients
• 6 free range eggs, lightly whisked
• 1 bulb of fennel, very finely sliced
• A bunch of spring onions
• A handful of fresh thyme, roughly chopped
• 50g gorgonzola cheese, broken into pieces
• Sea salt
• Pepper