1 Roll out your pastry into your tart mould, prick the bottom with a fork, crimp the edges a little and refrigerate.
2 In a large frying pan, pour in a splash of oil, then brown your bacon pieces. Once done, remove them with a slotted spoon and set on a piece of kitchen paper.
3 In the same pan, sear your chicory on both sides, season and turn off the heat.
4 Preheat 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 the bacon pieces and finally your slices of Maroilles. Pour the custard over everything, straight into the centre of the oven. Bake for 35 minutes, then turn off the oven and let rest for 15 minutes.
A nice nod to the North, a region I love having worked there for years. A great regional quiche served with a good beer. Prepare this quiche around 10 in the morning, bake it, but don't take it out of the oven. That way it will still be warm and at the perfect temperature to enjoy at lunch.
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