Landana Nettle - Fennel Quiche

Ingredients

• 200 g Landana Nettle
• 400 g fennel (1 or 2 bulbs)
• 2 tbsp olive oil
• 125 g lean bacon strips
• 5 sheets of savory pie dough
• 125 ml crème fraîche

Preparation
Preheat the oven to 200°C. Cut off the green fronds from the fennel bulbs, chop finely, and store in the fridge. Slice the fennel thinly.

Heat the olive oil in a frying pan and stew the fennel with a pinch of salt, covered, for about 8 minutes until tender-crisp. Let cool. Meanwhile, fry the bacon strips until crispy.

Line a quiche dish with the dough and spread the crème fraîche over the base. Distribute the fennel, bacon, and diced Landana Nettle cheese evenly.

Bake the quiche for 20–25 minutes until golden and cooked through. Let cool for a few minutes, then garnish with fennel fronds and freshly ground pepper.