Vegetarian Quiche Recipe with Endives
It’s great on a piece of French bread and (if I have to believe the wine pairing) accompanied by a cool glass of white Grüner Veltliner. Or baked in the oven like in this cheese quiche! Start licking thumbs and fingers ’cause this tart is hard to ignore (and I’m not referring to its scent this time).
Of course, if you can’t find Munster cheese at your local supermarket, just use whatever (strong) cheese you want as a substitute.
Love quiches? Then also check out my smoked haddock quiche with spinach!
- 1 sheet puff pastry
- 1 1/3 lbs fresh Belgian endives (600 g)
- 2 small shallots chopped
- 4,5 oz Munster cheese (125 g), or another strong cheese
- ½ cup cream (120 ml)
- 1 tbsp plain flour
- 2 medium eggs
- 1 tbsp dried thyme
- 2 tbsp capers in brine
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Clean the fresh endives and then cut them in half. Heat the olive oil and butter in a large pan until melted. Then gently brown the shallots for 3 minutes. Add the endives cut side down and cook for 10 minutes under a lid. Sprinkle with water to prevent from burning. Season with pepper, salt and nutmeg.
- Then place the puff pastry in a tart tin and remove any excess dough. Prick with a fork.
- Cut the Munster into small pieces.
- Combine the cream, plain flour and eggs.
- Drain as much liquid from the cooked endives as possible. Place them with the shallots on the puff pastry. Sprinkle with the Munster. Pour in the cream mixture. Sprinkle with the dried thyme, the capers and pepper to taste.
Then bake the quiche for 25 minutes in a preheated oven at 392°F (200°C).