20 min
Prep time
35 min
Cook time
4
Servings
Intermediate
Difficulty
55 min
Total time
Ingredients
Instructions
-
1
Prepare the pastry dough: sift the flour and a pinch of salt into a bowl, add the softened butter cut into pieces.
-
2
Work quickly with your fingertips to distribute the butter in the flour without kneading.
-
3
Add enough water several times to be able to gather the dough into a homogeneous and soft ball.
-
4
Let it rest for 30 minutes.
-
5
Rinse and quickly wash the endives, thinly slice them.
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6
Melt the butter in a frying pan;
-
7
Put the endives in, cover, and cook until they are lightly colored.
-
8
Preheat the oven to Th 7 (210°C).
-
9
In a bowl, beat the eggs to make an omelette, add the cream and the grated lemon zest, season lightly with salt, and pepper.
-
10
Butter a deep 22 cm diameter tart pan.
-
11
Roll out the dough and line the pan with it.
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12
Place the endives on the dough and bake for 10 minutes in the oven.
-
13
Then pour the egg mixture over and return to the oven for 25 minutes until the quiche is well golden brown.
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14
Serve with a green salad.
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