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Celery or Fennel Quiche

ingredients

200 g (8 oz) shortcrust pastry
1 head of celery
1 lb (450 g) fennel
3 tbls (25 g) 1 oz flour
250 ml (8 fl oz) milk
2 tbsp (25 g) 1 oz butter
3 oz (75 g) grated cheese
salt and pepper

method

1. Roll out the pastry and line a flan tin.

2. Bake blind for 20 minutes at 200°C, 400°F, mark 6.

3. Take out the beans and finish cooking completely.

4. Wash and clean the vegetables - in the case of the fennel, split the bulb into a manageable size.

5. Boil celery and fennel until tender.

6. Make a thick white sauce with the flour, butter and milk, adding three-quarters of the grated cheese, and season.

7. Arrange the vegetables in the pastry case, pour over the sauce, sprinkle with the remaining grated cheese and brown under the grill.

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