Quiche with Belgian Endive and Roquefort
Ingredients
- For the dough
- 150 grams Whole wheat flour
- 1 pinch salt
- 50 grams ground Walnut
- 1 tsp Cocoa
- 1 egg yolk
- 75 grams cold butter
- butter (for greasing)
- For covering
- 3 Endive
- salt
- 1 Apple
- 1 Pear
- 75 grams Roquefort cheese
- 4 eggs
- 250 milliliters Whipped cream
- 50 grams Crème fraiche
- 100 grams grated Cheese (such as Gruyere)
- 1 tsp freshly chopped rosemary
- salt
- peppers (freshly ground)
- Pastry flour (for dusting)
- 50 grams chopped Walnut
Preparation steps
For the dough: Combine the flour, salt, ground walnuts, cocoa, egg yolk and cubed butter in a bowl and knead together until the texture is crumbly. Add a little water if necessary and comtinue to knead until a smooth, soft dough is formed. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat a convection oven to 180°C (approximately 350°F). Grease the tart tin with butter.
Roll the pastry dough out on a lightly floured surface and place in the tart tin.
Rinse the chicory, halve lengthwise, remove the hard core and slice into thin strips. Blanch the chicory in a pot of boiling salted water for 1 minute and run under cold water to stop the cooking process. Set aside in a colander to drain. Peel the apples and pears, slice into quarters and remove the cores. Chop the fruit into bite-size pieces.
Cut the Roquefort into cubes. In a bowl, stir the eggs, cream, and creme fraiche together. Add the endives, apple, pear, Roquefort, Gruyere cheese and rosemary to the mix and stir until throroughly combined. Season with salt and pepper and pour the mixture in an even layer over the crust. Sprinkle with the chopped walnuts. Bake until golden brown and set, about 45-50 minutes.
