This tasty quiche has plenty of healthy greens. It also has plenty of unhealthy lardons. In other words, the perfect combination.
The main component of this quiche, is a bitter-tasting green leafy vegetable, that in Dutch we call “andijvie”. Google translated this as endive. Those two words sounded similar, so I figured I found the correct translation. That is, until I looked at a picture of endive. Because the vegetable pictured there, was the veggie we call “witlof”, which I thought was called chicory. I decided to dig a bit deeper and do a search for chicory… which resulted in pictures of blue flowers. At that point, I felt a headache coming on. With so much confusion, I figured it would be best to go back to the official Latin names. As it turns out, all of those plants I found during my internet search are part of the Cichorum family.
The first branch of that family is Cichorium pumilum or wild endive. This is an edible Mediterranean plant with blue flowers.
The second is Cichorium intybus or common endive. This is also a plant with blue flowers. But this one also has cultivated varieties. On the one hand varieties that focus on the leaves, creating vegetables like radicchio and Belgian endive. Others focused on the root. In the past, ground root chicory served as a substitute for coffee.
And finally there is Cichorium endivia, which is the plant that started this whole search. Of this plant there are two varieties. The first is broad-leaved endive. Also known as escarole, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. The second is curly endive. Also known as frisée, chicory or chicorée frisée. Both versions are suitable for this recipe by the way.
So just to be clear, this is the kind of vegetable you’ll need for this recipe:
With that out of the way, let’s get cooking!
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- 200 g flour
- 100 ml water
- 50 ml vegetable oil
- 1 head endive or frisee
- 250 g lardons
- 100 ml milk
- 3 eggs
- 3 cloves garlic
- 1 tbsp grated ginger
- 1 tsp ground coriander seeds
- black pepper
- 100 g grated cheese
Ingredients
Pastry
Filling
Topping
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- Begin by preparing the pastry. Rub the oil through the flour to a crumbly texture. Then add the cold water and stir together. Knead the dough until it comes together.
- The dough will be very soft and slightly sticky. So the best way to put it into the pastry case, is by kneading it into place with your fingers. Store it in the fridge while you prepare the filling.
- Remove the leaves from the endive and wash them thoroughly to remove any dirt or soil. Then cut the leaves into thin strips.
- Put the endive in a pan and gently warm the endive for a few minutes. Don't cook it too long! Just long enough for the endive to wilt a little bit. Remove from the heat and set it aside.
- Cook the lardons in a little bit of oil, until crispy. Remove them from the pan and let them drain on a bit of kitchen paper.
- Beat the milk, eggs, garlic, grated ginger and ground coriander together with a fork. Season with plenty of black pepper.
- Start filling the pastry case. First add the endive and the lardons. Then pour the egg-mixture on top. Make sure to distribute everything evenly. Top the quiche with the grated cheese.
- Put the cake in a pre-heated oven at 200C. Bake for about 30 minutes or until the filling is set. Serve the quiche straight from the oven.
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