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Fennel Pie

Very simple for a quick lunch. Consider topping it with greens dressed with lemon juice and a touch of olive oil.

What you need

  1. 1 large fennel bulb, sliced and braised or boiled
  2. 2 large eggs
  3. 1 green onion, minced
  4. 1/3 cup strained yogurt*
  5. 1/2 tsp grated nutmeg
  6. 3 thin slices prosciutto
  7. 1/3 cup grated jarlsberg, gruyere or swiss cheese

How to make it

  1. Preheat oven to 450º
  2. In an oiled 6-7 inch skillet, lay prosciutto slightly overlapping to form a bottom 'crust'
  3. Place skillet into preheated oven while preparing the filling
  4. In a small bowl beat eggs with yogurt
  5. Add fennel, onion and nutmeg - stir to combine well
  6. Remove skillet from oven and pour in the egg mixture
  7. Sprinkle the grated cheese over the top
  8. Cook for 5-10 minutes until filling jiggles slightly in the middle
  9. Remove and let stand 5 minutes - serve

*Most yogurt has quite a bit of moisture. To get a very thickened, firm yogurt with a consistency similar to softened cream cheese, place yogurt into an absorbent paper lined strainer set over a bowl in the refrigerator. I cover the yogurt with plastic wrap and leave it for 24 hours. The result is a very, very thick yogurt. It is easy to use in recipes in place of sour cream and also makes a very good spread for bread. Yogurt has enzymes that are essential for digestion and allow the body to absorb the nutrients in the food we eat.

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