Fennel Pie Recipe

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Lunch & Luncheon Recipes = 30 minutes or less
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Fennel Pie
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Fennel Pie

Total time for this recipe is 30 minutes or less.

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

Serves 2 for lunch

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

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

Questions about this recipe?

Lunch & Luncheon Recipes

Fennel Pie