Knead the two types of flour with a good pinch of salt, the butter, the egg yolk and 4 tablespoons of cold water into a smooth dough. Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Grease a quiche pan well or line with baking paper. Roll out the dough and line the pan with it, pulling up the edges. Prick several times with a fork and blind bake in a preheated oven at 180 degrees top/bottom heat (I explain how to do this here).

Remove the pan from the oven and increase the heat to 190 degrees.

Cut the fennel in half lengthwise and cut out the stalk in a wedge shape. Remove the fennel greens, but be sure to save them. Slice each fennel half lengthwise into thin slices. Place in a colander and rinse under cold running water. Then drain well.

Heat the olive oil in a large coated frying pan and saute the fennel in it, covered, over mild heat for about 10 minutes. Stir occasionally and season well with pepper and ¼ tsp. piment d'Espelette.

Mix the egg with the yolk, milk and crème fraîche and season with pepper as well.

Spread the fennel on the pre-baked pastry base and pour the egg milk over it. Crumble Roquefort or other blue cheese and pour over the top. Bake the quiche in the middle of the preheated oven for about 30 minutes, until it has a nice golden color.

While the quiche is in the oven, wash the fennel greens and shake dry, then chop finely. Sprinkle over the quiche before serving.