Chicory Quiche with Comté

Ingredients

• 150 g flour
• a pinch of salt
• 1 egg yolk
• 75 g cold butter
• 2 chicory heads
• 150 g grated Comté cheese
• 2 Eggs
• 150 ml whipping cream
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• flour (for dusting)

Instructions

1. 1.

   Knead the flour, salt, egg yolk and finely chopped butter quickly to form dough. Wrap in plastic wrap and chill for about 30 minutes. Then roll out on a floured surface and line the baking tin. Wash the chicory, cut lengthwise in half, remove the core and slice into about 1 cm thick pieces. Blanch in boiling salted water for about 1 minute, then drain, shock in cold water and let drain.

2. 2.

   Dice the Roquefort small. Mix the chicory, Comté, eggs, cream and crème fraîche. Season lightly with salt and pepper. Pour the mixture over the dough and bake in a preheated oven at 200 °C (fan) for about 30 minutes until golden brown.