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Belgian Endive and Ham Quiche
A sophisticated quiche featuring the slightly bitter notes of Belgian endive (chicons) balanced by savory ham and a creamy, rich custard, all baked in a flaky pastry crust.
🧂 Ingredienser
- 1 sheet Shortcrust pastry(store-bought or homemade, for a 9-inch tart pan)
- 4 medium Belgian endives (chicons)(trimmed, halved lengthwise, and cored)
- 2 tbsp Butter
- 150 g Cooked ham(diced)
- 3 large Eggs
- 200 ml Heavy cream
- 100 ml Milk
- 75 g Gruyère cheese(grated)
- 0.25 tsp Nutmeg(freshly grated)
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
👨🍳 Fremgangsmåte
- 1
Preheat oven to 190°C (375°F). Line a 9-inch tart pan with the shortcrust pastry. Prick the base with a fork and blind bake for 15 minutes. Remove parchment and weights and bake for another 5 minutes until lightly golden.
⏱️ 20 minutes💡 Profesjonelle tips: Blind baking prevents a soggy bottom. - 2
While the pastry bakes, melt butter in a skillet over medium heat. Add the halved endives, cut-side down, and cook for 5-7 minutes until lightly caramelized. Flip and cook for another 3-4 minutes.
⏱️ 10 minutes💡 Profesjonelle tips: Caramelizing the endives mellows their bitterness. - 3
Remove the endives from the pan and let them cool slightly. Slice them into bite-sized pieces. Stir in the diced ham.
💡 Profesjonelle tips: Ensure the endives are cool enough to handle. - 4
In a bowl, whisk together the eggs, heavy cream, milk, grated Gruyère cheese, nutmeg, salt, and pepper until well combined.
💡 Profesjonelle tips: Don't over-whisk, just enough to combine. - 5
Arrange the sliced endives and ham evenly over the pre-baked pastry crust.
💡 Profesjonelle tips: Distribute the filling evenly for balanced flavor in each slice. - 6
Pour the egg mixture over the filling, ensuring it fills the gaps.
💡 Profesjonelle tips: Pour slowly to avoid disturbing the filling. - 7
Reduce oven temperature to 180°C (350°F). Bake the quiche for 30-35 minutes, or until the filling is set and the top is golden brown.
⏱️ 35 minutes💡 Profesjonelle tips: The center should be just set, with a slight wobble. - 8
Let the quiche cool in the pan for at least 10 minutes before slicing and serving.
⏱️ 10 minutes💡 Profesjonelle tips: Allowing it to rest helps the filling firm up.
💡 Profesjonelle tips
- ✓For a richer flavor, you can add a tablespoon of béchamel sauce to the filling.
- ✓If you don't have Gruyère, Emmental or a good quality Swiss cheese can be substituted.
- ✓Serve warm or at room temperature.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a few strips of crispy bacon along with the ham.
- Incorporate a small amount of crumbled blue cheese for a sharper taste.
- Replace ham with smoked salmon for a seafood twist.