"This quiche was inspired by an Italian savory tart that comes from the Northern Alpine regions. The original dish pairs beets and potatoes with celery and garlic, and I've always found it delicious. Instead of celery, I wanted to use fennel to compliment the beets, and I decided to roast both of the vegetables."
"While beets and fennel are each delicious when roasted on their own, the combination is extra fun and works well with all the other ingredients."
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