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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