Fennel Duck Quiche

Fennel Duck Quiche

1. Wash the fennel well. I like to eat the roots. If the roots are not removed, they should also be cleaned. Be careful not to have mud or sand. Duck eggs are ready

2. Take a deep dish and place two duck eggs. Break up

3. Finely chop the fennel, the more chopped the better

4. Add a small amount of flour to the deep dish

5. Add crushed fennel.

6. Stir well, add salt, chicken powder, I also added a small amount of chopped chili, and then stir well, if it feels too thick, you can add a small amount of water. Don't be too thin, otherwise it won't be easy to shape.

7. Heat an electric baking pan, add a small amount of oil, and pour the fennel and egg liquid evenly.

8. Be careful and quickly turn it over

9. Seared until golden on both sides, ready to be out of the pot

10. Put it on the plate and cut into the desired size.

Tips:

1. Fennel should be washed clean, if you want the roots, pay special attention to washing the sediment.
2. Eggs can be used without duck eggs.
3. Seasonings increase or decrease according to personal taste.
4. Don't make the egg liquid too thin.