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Parmesan Fennel Mini Quiche with Spicy Quick Tomato Compote


It’s a windy, rainy mess here in St. John’s this morning with temperatures more fitting to October than August. The 35th annual Newfoundland and Labrador Folk Festival has been rained out in Bannerman Park, disappointing many locals and tourists alike; in short a thoroughly miserable day. We have friends dropping by later this evening for sips n’ nibbles so at least there’s something to look forward to today. Meanwhile the morning has been at least partially redeemed by these beautiful and delicious Parmesan Fennel Mini Quiches for brunch which I served with some warm spicy, garlicky tomato compote. I think this would be a great vegetarian lunch or even a wonderful appetizer to wake up the taste buds at your next dinner party.  
Makes 18 mini quiches
To a saute pan add:
1 small bulb fennel, thinly sliced
2 cloves minced garlic
3 tbsp olive oil
salt and pepper to season
Saute all together over medium heat until the fennel is softened but not mushy. Set aside to cool.
1 pkg (2 sheets) frozen puff pastry
Roll out the puff pastry slightly and cut it into 4 inch squares. Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the corners. Chill in the refrigerator for a few minutes.
Divide the sauteed fennel evenly between the muffin tins. Finely grate:
3 oz Parmesan cheese
Divide the cheese evenly between the muffin tins, sprinkling it over the fennel. Whisk together:
9 large eggs
2/3 cup whipping cream
1/2 tsp salt
1/2 tsp coarsely ground black pepper
Pour the egg mixture over the fennel and cheese in the muffin tins. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set. Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick tomato Compote.

Spicy Quick tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

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Sunday 7th of August 2011

It looks and sounds delicious! I would have never thought of adding the side garnish of the tomatoes, but it looks terrific and sounds wonderful. Great post.

Hope the weather clears up, but we are in the midst of 100 plus degree days and no rain for two weeks... Hard to feel bad.

Thanks for adding this to eRecipeCards.com. Your post came through perfect. Hope you make us a daily habit. Feel free to post any of your back stock you might like. I really enjoy your blog

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