Quiche with Chicory Salad and Pears

Ingredients

• 50 g chicory salad
• 2 pears
• 60 g Mimolette cheese
• 60 g Edam cheese (with caraway)
• 1 handful chives
• 1 tbsp pear vinegar
• 1 tsp sugar
• 1 tsp Mustard
• 50 ml Rapeseed Oil

Instructions

1. 1.

   For the dough, mix flour and salt. Sprinkle butter in small pieces over the mixture and rub between your hands until crumbly. Add the egg and quickly knead into a smooth dough. Wrap in cling film and chill in the refrigerator for 2 hours.

2. 2.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Whisk the eggs and cream together, season with salt, pepper and cumin for the filling. Butter the pan. Roll out the dough on a floured surface and line the pan. Spread the cheese over the dough and pour the egg‑cream mixture on top. Bake in the preheated oven for 35–40 minutes.

3. 3.

   Meanwhile, wash and dry the chicory salad. Peel, halve, core and dice the pears. Dice the cheese for the salad as well. Wash the chives, shake dry and cut into small rolls. Whisk vinegar, sugar, mustard and rapeseed oil; season with salt and pepper. Gently combine all prepared ingredients for the salad and serve together with the quiche.