A soft, slightly sweet and spicy winter quiche
Discover this chicory quiche , a comforting and generous Belgian recipe. The soft, lightly caramelized chicory is enhanced with a touch of fresh nutmeg , for a delicious quiche, best enjoyed warm with a crunchy salad. Perfect as a main course or for a simple, seasonal dinner.
Origin of quiche
The word "quiche" comes from the Lorraine word Küche , itself derived from Frankish, 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 Originally made with bread dough, it evolved with the widespread use of shortcrust or puff pastry.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 :
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250 g of flour
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125 g cold butter, diced
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1 pinch of salt
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5 cl of cold water
Preparation :
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Rub the butter with the flour and salt.
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Add the water little by little until a smooth ball forms.
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Cover and let stand for 30 minutes in a cool place.
💡 You can also use store-bought puff pastry.
Ingredients for the filling:
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800 g of chicons (endives)
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10 cl of liquid cream
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10 g grated Gruyère cheese
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3 tbsp brown sugar
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4 eggs
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1 shortcrust or puff pastry
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1 knob of butter
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Salt, pepper
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Option : 100 g 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
