Chicory, nutmeg and Gruyère quiche

The word "quiche" comes from the Lorraine word Küche , itself derived from the Frankish word, and means "pie" or "cake". This term first appeared in 1605 in the records of a hospital in Nancy . Quiche was then called tarte, fouace or eschaude. It officially entered the French language in 1869 , via the Littré dictionary.

Quiche Lorraine , made with eggs, cream (called migaine), and bacon, is the origin of all modern variations. Originally made with bread dough, it evolved with the common use of shortcrust or puff pastry. Today, many variations exist, including this Belgian chicory quiche , which showcases a typical winter vegetable.

Homemade shortcrust pastry (optional)

Ingredients :

• 250 g of flour

• 125g cold butter, diced

• 1 pinch of salt

• 5 cl of cold water

Preparation :

1. Rub the butter with the flour and salt.

2. Add the water little by little until it forms a smooth ball.

3. Cover and let stand for 30 minutes in a cool place.

💡 You can also use store-bought puff pastry.

Ingredients for the filling:

• 800 g of chicons (endives)

• 10 cl of liquid cream

• 10 g grated Gruyère cheese

• 3 tbsp brown sugar

• 4 eggs

• 1 shortcrust or puff pastry

• 1 knob of butter

• Salt, pepper

• Freshly grated nutmeg

• Option : 100g of bacon

Preparing the quiche

1. Preheat your oven to 200°C.

2. Prepare the chicory:

Cut them into slices about 1 cm thick. Melt a knob of butter in a pan.

3. Cooking (and bacon, if used):

Fry the bacon for a few minutes (if using), then add the chicory, salt, and brown sugar. Cook for about 15 minutes until softened and lightly caramelized.

4. Add the cheese:

Off the heat, add the Gruyère and mix.

5. Prepare the quiche base:

Butter and flour a mold, roll out the dough, line the mold and prick the bottom with a fork.

6. Arrange the chicons:

Spread them in the tart base. Add the bacon if using. Sprinkle with grated nutmeg .

7. Prepare the device:

Beat the eggs with the cream, salt, and pepper. Pour over the filling.

8. Cooking:

Bake for 20 minutes , rotating the pan halfway through cooking.

Tasting

Serve warm , with a lightly vinegared crunchy salad for a perfect contrast.

This recipe was made with:

Source: Quiche History