B.C. vegetarian recipe: Fennel onion quiche by Beaucoup Bakery's Betty Hung

    1 of 2 2 of 2

      For those who love quiche, here's a vegetarian version from Vancouver to add to your recipe collection.

      Beaucoup Bakery owner and pastry chef Betty Hung is sharing her method of making fennel onion quiche.

      Home cooks can opt to either use a pre-made pie crust or make their own pâte brisée with Hung’s recipe listed below.

      Fennel onion quiche

      Makes one 9-inch (23-centimetre) round quiche


      Can make your own pâte brisée (see below) or use a pre-made pie crust

      5 eggs
      500 ml/500 grams whipping cream
      1 tsp salt
      ¼ tsp freshly cracked black pepper

      2 small fennel bulbs, finely sliced
      ½ large onion, finely sliced
      2 tbsp unsalted butter
      1 tsp salt
      ¼ tsp freshly cracked pepper
      1 tsp ras el hanout spice blend, optional
      1 cup/100 grams grated Gruyère or cheddar cheese

      Fresh chives and/or fennel fronds


      Roll out the pâte brisée to a 13-inch (33-centimetre) round. Line a 9-inch (23-centimetre) round quiche pan with the pastry. Cut off the excess dough, and let it rest in the fridge for at least 30 minutes before filling.

      Preheat the oven to 400 F/200 C. In a frying pan, melt the butter on medium heat sauté the onions and fennel, add the salt, pepper, and ras el hanout (if using). Cook the vegetables until they are softened and tender. Transfer the cooked vegetables to a clean bowl and cool it until ready to use.

      In a medium bowl, whisk the eggs, cream, and seasoning together until well combined. Place cooled vegetables and grated cheese onto the lined pastry and set the dish on a baking tray. Pour the egg mixture onto the filling, making sure the vegetables and cheese are submerged in the liquid. Bake the quiche in the preheated oven for 40 to 45 minutes until the filling is golden and the middle has puffed up slightly. It should be jiggly in the centre. Take out the quiche and let it cool before serving. Garnish with chopped fresh chives and/or fennel fronds.

      Tips and notes:

      • Be sure not to overfill the quiche with the eggs as the crust will shrink and filling may overflow as it bakes.
      • Ras el hanout (meaning “top of the shop”) is a spice North African style spice blend. It usually has cinnamon, cumin, coriander, allspice, black pepper, and ginger. It is optional in the recipe, and you can easily replace it with other warm spice blends or fresh herbs such as thyme and/or oregano.
      Beaucoup Bakery

      Pâte brisée

      Prep time: 30 minutes

      Makes one 9-inch (23-centimetre) crust

      Pâte brisée is a tender shortcrust dough that is typically used in tarts. It yields a buttery and sturdy yet flaky crust for pastries such as fruit tarts and quiches. This recipe also works beautifully as crusts for your favorite pies. The pâte brisée can be made in a mixer, food processor or by hand. The following method is by hand; it’s very easy to do and you have less chance of over-mixing the dough.


      1 cup (245 grams) all-purpose flour
      1 tbsp (15 grams) granulated sugar
      1 tsp salt
      1 large egg, cold
      3 tbsp (45 grams) whole milk, cold
      1 cup (227 grams) cold unsalted butter, cut into small cubes


      In a medium mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the egg and milk.

      Place the cold butter into the flour mixture. Using a pastry blender or your hands, quickly cut the butter into small chunks.

      Pour in the wet ingredients. Blend the ingredients with a scraper or your hands to form coarse chunks. Transfer it to a clean work surface and knead the dough with your hands by pushing the dough and folding it. Repeat this process about 10 times, until you have a cohesive dough. Avoid over-kneading, otherwise it will shrink when baked and yield a tough pastry. Streaks of butter in the dough is what you are looking for; this is what makes the pastry flaky and tender. If you can’t see the butter streaks, you may have over-mixed it.

      Form the dough into a round disk, wrap it in plastic wrap and refrigerate it for at least 30 minutes, or preferably overnight, before using it.