|
Quiche aux Endives et aux Maroilles |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
Cooking 55 mins |
Easy |
|
| |
Rest for 2h |
|
My rating |
 |
Ingredients |
1 sheet puff pastry
1 kg chicory
1 stock cube
2 tbsp thick double cream
2 eggs
20g butter
50g grated emmental
100g maroilles, reblochon, taleggio, camembert or brie
pepper & salt
|
|
-
Fry the chicory in a little
butter so they acquire a little bit of colour.
-
Add the stock cube, cover with
water and leave to simmer for 10 mins once it is bubbling.
At the end of the cooking time, remove the chicory and
drain for a minimum of 2h.
-
Preheat the oven to 180C Fan/
Gas 6.
-
Roll out the pastry in a 22 cm
diameter loose-tin baking tray, using the paper it was
wrapped up in to line the tin. Prick the bottom with a
fork.
-
Mix the eggs, the cream and
the grated emmental. Add salt and pepper to taste.
-
Divide the drained chicory
onto the pastry and pour the cream mixture on top. Move
the chicory a little with a fork so the cream will fill
the gaps.
-
Slice the maroilles or
camembert (whatever you are using) and put on top of the
quiche. Bake in the oven for 40 - 45 mins.
|
|
DAILY
DINNERS 
