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 chicory and ham quiche?

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

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

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

Can I substitute the cheese in the chicory tart for another kind of cheese?

Yes, you can substitute the cheese in the chicory tart with another type of cheese, such as cheddar, brie, or goat cheese.

Chicory, ham, and cheese quiche

Name: Chicory, ham, and cheese quiche
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 cooked ham; Pepper; Salt; Nutmeg; 4 free-range eggs; 220 ml cream

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50min

•

Easy

If there's one vegetable we Belgians are rightly proud of, it's our chicory. And what better way to celebrate it than in a delicious, savoury tart? This chicory quiche with ham and cheese is truly pure comfort food! We'll first gently cook the chicory and then beautifully caramelise it to a golden-brown in a knob of butter. Combine that with juicy strips of ham, cubes of Emmental that melt wonderfully in the oven... heavenly!

If there's one vegetable we Belgians are rightly proud of, it's our chicory. And what better way to celebrate it than in a delicious, savoury tart? This chicory quiche with ham and cheese is t ...

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 cooked ham
Pepper
Salt
Nutmeg
4 free-range eggs
220 ml cream

Preparation method

How do you make this?

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Roll out your sheet of pastry on the baking paper in a baking dish, pressing the sides 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 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, put more kitchen paper on top, and press down to remove moisture from the inside, otherwise your quiche will be watery.

Tear the ham into strips and fill the pastry shell with it, then arrange 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.

Carefully 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.