Yes, this is a very interesting flavor combination of savory and sweet. I pride myself on the curiosities of different and divine decantations and concoctions.
You may not think it to be, but it works well – REALLY well: fennel, onions, raisins, and parmesan, with a touch of honey, all baked into a perfect quiche! Serve this for any meal.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Fennel Raisin Parmesan Quiche

Crust:
8 Tbs. butter, cubed into 1″ pieces and ice cold
2 cups all purpose flour
1 large egg
1 Tbs. vinegar
2-3 Tbs. ice water

Combine all the ingredients except the water in the bowl of a large food processor and pulse until crumbly. Slowly add the water and pulse until a little more doughy, but still crumbly.

Transfer the crumbs to a large sheet of parchment paper and then form into a mound.

Top with another sheet of parchment and roll out into an 11″ round sheet. Transfer to a 9″ pie plate, folding under the edges and then fluting.

Chill for at least 30 minutes.

Filling:
3 Tbs. butter
1 small red onion, thinly sliced
1 fennel bulb, thinly sliced, fronds reserved
sea salt and pepper
1 cup raisins
2 Tbs. honey
6 large eggs
8 oz. shaved Parmesan cheese

In a large skillet, melt the butter and add the thinly sliced onions and fennel. Sauté with plenty of salt and pepper, covered, but stirring occasionally, until soft. Add the raisins and honey and continue to cook until the raisins soften. Set aside.

In a large bowl, whisk together the eggs and then add the cheese.
Pour in the sautéed mixture and mix well.

Preheat the oven to 425 degrees.

Transfer to the chilled pie crust and bake for about 30 minutes, until nice and bubbly.

Remove from the oven and top with the reserved fennel fronds.

Allow to cool for several hours before slicing and digging in!