THE FUSE

If you think quiche is boring, it’s probably because it’s usually filled with the same predictable ingredients. This roasted fennel quiche proves it doesn’t have to be. Roasting the fennel and baby leeks brings out their natural sweetness, creating a rich, caramelised base that pairs beautifully with creamy eggs, feta and fragrant thyme. Baked in a wholesome wholewheat crust, it’s the kind of dish that feels equally at home at brunch, lunch or a light dinner with a crisp salad on the side.