Endive Quiche with Lemon and Roquefort

The Endive Quiche is one of our favorite lunch options - it’s easy to make and the endives provide a very different and delicious almost bitter taste to the sweater roquefort. You can also switch ingredients out and use a different cheese instead of Gruyere or asparagus instead of the endives - up to you :)

Prep Time: 15 Minutes + 30 Minutes resting time for the dough

Cooking Time: 30/35 Minutes

Ingredients for 22cm baking tray:

• Belgian Endive - 4/5 heads

• Lemon - Half a lemon for juice

• Roquefort - 150 gr

• Hazelnuts - a hand full

• 1 Egg + 2 yolks

• Cream - 200 ml

• Gruyere - 80 gr (grated)

• Olive Oil

• Salt & Pepper

For the Pastry:

• Flour - 150gr

• Butter - 60gr

• Egg - 1

• Salt - Half a teaspoon

How to:

1. Preheat the oven at 180ºC

2. If you already have the pastry, jump to step 5. If not: In a bowl add the flour and butter cut in small squares (the butter has to be very cold). Use the tip of your fingers or a fork to mix until you get a sandy texture.

3. Add the egg, the sugar and a pinch of salt. Use your hands to knead to a smooth dough.

4. Wrap the dough in a film and let it rest 30min.

5. Pour a little flour on the surface on which you are going to stretch the dough, put it on top and press with your hands so that it stretches a little. Use a rolling pin to stretch until the size is big enough to cover the baking tray. 

6. In the meantime, wash the Belgian endive heads and cut them into quarters. Season them with a pinch of salt and ground pepper.

7. Heat a pan with a drizzle of oil and start browning them. When they take color, turn them over and wet them with the juice of half a lemon and with a drop of water. Cover and let stew gently until soft.

8. Beat the egg with the yolks, the cream, the grated cheese (we used Gruyère but you can use whatever you prefer), a pinch of salt and pepper.

9. Roll out the dough thinly and lay it in the baking mold. Prick the bottom and put it back in the refrigerator for about ten minutes. Then pour the egg mix into it and place the cooked (and well drained from excess liquid) endive on top. Complete with a few knife-cut almonds, chopped Roquefort and a few celery leaves. Bake the cake in the preheated and ventilated oven at 180°C for about thirty minutes (or until golden brown). If the surface gets too coloured, you can protect it with aluminum foil. Remove from the oven and leave to cool for 15 min before serving.

10. Enjoy :)