Can I replace the ham with another type of meat?

Yes, you can replace the ham with another type of meat, such as bacon, chicken, or salmon.

Can I freeze the quiche?

Yes, you can freeze the quiche, but keep in mind that the texture may change slightly when the quiche is thawed and reheated.

Can I make the quiche in advance and reheat it later?

Yes, you can make the quiche in advance and reheat it later in the oven. Keep in mind that the texture may change slightly when the quiche is reheated.

Can I replace the cheese with another type of cheese?

Yes, you can replace the cheese with another type of cheese, such as cheddar, brie, or goat cheese.

Quiche with endive, cheese, and ham

Name: Quiche with endive, cheese, and ham
Cook time: 50 min
Total time: 50 min
Yield: 1 quiche
Ingredients: 1 sheet of pastry; 350 g small endive heads (9 pieces); 200 g emmental cheese in cubes; 1 knob of butter; 4 to 5 thin slices of baked ham; Pepper; Salt; Nutmeg; 4 free-range eggs; 220 ml cream

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50min

•

Easy

A quiche with baked endive, cubes of cheese, and baked ham, very simple and oh so mega delicious! Discover the full recipe here.

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Ingredients

What do you need?

Quantity: 1 quiche

1 sheet of pastry
350 g small endive heads (9 pieces)
200 g emmental cheese in cubes
1 knob of butter
4 to 5 thin slices of baked ham
Pepper
Salt
Nutmeg
4 free-range eggs
220 ml cream

Preparation method

How do you make this?

Roll out your sheet of pastry on baking paper in a baking dish, pressing the edges well.

Place an extra sheet of baking paper on top and fill with baking beads or dry beans.

Bake blind for 25 min at 175°C, put the beans in a jar, you can keep reusing them.

Meanwhile, put a knob of butter in a saucepan and let it melt gently.

Place the washed endives around it, season with pepper, salt, and grated nutmeg.

Cover completely with water, place a sheet of baking paper or a lid on top, and let the endive cook gently until all the moisture has evaporated and they are soft. If they are not yet cooked, add more water and let it boil down again.

Now let them color nicely on both sides until they caramelize beautifully.

Place them on kitchen paper, place another kitchen paper on top, and press down to remove moisture from the inside well; otherwise, your quiche will be watery.

Tear the ham into strips and fill the pastry case with it, arranging the baked endive on top.

Cut the cheese into 1 cm cubes and sprinkle over it.

Beat the eggs with cream, pepper, salt, and nutmeg well.

Place your quiche on a rack in your preheated oven and pour the mixture in.

Gently slide it in and bake for 20-25 min until it is set and cooked through.

Serve optionally with a fresh green salad with just some vinegar, pepper, salt, and oil on it.

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