To Make Crust:
To Make Filling:
2 tablespoons Cabot Unsalted Butter
2 green apples, peeled and diced
1 bulb fennel, trimmed, cored and sliced (Reserve some fronds for garnish)
1 bunch scallions, white and light green parts only, sliced
2 large eggs
½ cup milk
1 heaping cup grated Cabot Extra-Sharp Cheddar
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To see how to make this recipe please visit West of the Loop.
Photo and recipe courtesy of Emily Paster.
As a fennel devotee, I love the filling of this quiche. I found the crust too salty.