Recipe: My chicory and maroilles quiche

Name: My chicory and maroilles quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 shortcrust pastry base made with pure artisanal or homemade butter; 6 small chicory heads, halved lengthwise and steamed; 1 piece of smoked bacon, diced and blanched; 1 maroilles cheese, slightly trimmed and sliced thinly; For the custard:3 whole farm eggs; 250 ml (1.1 cups) heavy cream 30%; A pinch of salt, plenty of pepper and a grating of nutmeg; Everything blended for 10 seconds

By chef patrick Asfaux Starters

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

A nice return to the North, a region I love because I worked there for many years. A good regional quiche served with a nice beer. That's it, you're there. So welcome to the land of the ch'tis.

Ingredients for 4 servings

1 shortcrust pastry base made with pure artisanal or homemade butter
6 small chicory heads, halved lengthwise and steamed
1 piece of smoked bacon, diced and blanched
1 maroilles cheese, slightly trimmed and sliced thinly

For the custard:

3 whole farm eggs
250 ml (1.1 cups) heavy cream 30%
A pinch of salt, plenty of pepper and a grating of nutmeg
Everything blended for 10 seconds

Step-by-step directions

1 Spread your pastry over your mold, prick the bottom with a fork, crimp the edges slightly and put it in the fridge.

2 Pour a splash of oil into a large pan, then brown your bacon pieces. Once done, remove them with a slotted spoon and place them on a paper towel.

3 In the same pan, brown your chicory on both sides, season them and turn off the heat.

4 Heat your oven to 200°C (390°F) (gas mark 6).

5 Take out your pastry base and arrange your chicory in a star shape, then add the bacon pieces and finally your slices of maroilles. Pour your custard over everything and put it in the center of the oven. Bake for 35 minutes, then turn off the oven and let rest for 15 minutes.

Chef Patrick's Comment

Prepare this quiche around 10 in the morning, bake it, but don't take it out of the oven. This way it will still be warm and at the ideal temperature to be enjoyed for lunch.