👨‍🍳 Instructions

1. 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

   💡 Tip: Blind baking prevents a soggy bottom.
2. 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

   💡 Tip: Caramelizing the endives mellows their bitterness.
3. 3

   Remove the endives from the pan and let them cool slightly. Slice them into bite-sized pieces. Stir in the diced ham.

   💡 Tip: Ensure the endives are cool enough to handle.
4. 4

   In a bowl, whisk together the eggs, heavy cream, milk, grated Gruyère cheese, nutmeg, salt, and pepper until well combined.

   💡 Tip: Don't over-whisk, just enough to combine.
5. 5

   Arrange the sliced endives and ham evenly over the pre-baked pastry crust.

   💡 Tip: Distribute the filling evenly for balanced flavor in each slice.
6. 6

   Pour the egg mixture over the filling, ensuring it fills the gaps.

   💡 Tip: Pour slowly to avoid disturbing the filling.
7. 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

   💡 Tip: The center should be just set, with a slight wobble.
8. 8

   Let the quiche cool in the pan for at least 10 minutes before slicing and serving.

   ⏱️ 10 minutes

   💡 Tip: Allowing it to rest helps the filling firm up.