Chicory, nutmeg and Gruyère quiche

A melting and lightly caramelized recipe, enhanced with a touch of fresh nutmeg.

Homemade shortcrust pastry (optional)

Ingredients :

• 250 g of flour

• 125 g cold butter, cut into cubes

• 1 pinch of salt

• 5 cl of cold water

Preparation :

1. In a bowl, rub the cold butter with the flour and salt using your fingertips.

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

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

💡 You can also use store-bought puff pastry if you're short on time.

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 (optional)

Preparation :

1. Preheating the oven:
   Preheat your oven to 200°C .
   

2. Prepare the chicory:
   Cut the chicory into slices about 1 cm thick. In a frying pan, melt a knob of butter over medium heat.

3. Cooking (and bacon if optional):

   • If you add bacon: brown it for a few minutes before adding the chicory.

   • Then add the chicory to the pan, season with salt, and sprinkle with brown sugar. Cook until softened and lightly caramelized (about 15 minutes).

4. Add the cheese:
   Off the heat, stir in the grated Gruyère cheese. Mix well so that it melts into the hot chicory.

5. Prepare the quiche base:
   Butter and flour a baking pan. Roll out the dough and line the pan. Prick the bottom with a fork.

6. Arrange the chicons:
   Spread the chicory (and bacon if using) in the tart base. Sprinkle with freshly grated nutmeg.

7. Prepare the device:
   Beat the eggs with the cream, add a pinch of salt and pepper. Pour the mixture over the filling.

8. Cooking :
   Bake the quiche for 20 minutes , rotating the mold halfway through cooking for even cooking.

Serve warm, with a crunchy salad