The main interest of home cooking is to make healthy, appetizing dishes at a relatively low cost. Here is a quiche recipe whose cost for its small version costs less than 5 euros and with a salad is enough for an evening meal.
ingredients
for the broken dough
- 250 to 300 grams of flour
- 125 to 150 grams of butter (half of what you used for flour)
- Salt
- Water
for the preparation
- 1 kg of chicory
- 4 eggs
- 10 cl of milk
- 10 cl of fresh cream
- 3 cloves of garlic
- 25 grams of butter
- 1 tablespoon of brown sugar
- old-style mustard
- salt, pepper, nutmeg
- prepare the dough and put it to rest
Preparation
I use 160 g of flour for a small pie plate as in the photos below, 250 g for a large mold and 300 g for a thicker dough (edges and bottom) or to complement with one or two small tarts or to make some strips usable on the pie.
Clean the endive, cut the bottom, cut in half and remove the hard center (or not because a good cooking can make it no longer hard).
Heat the butter over medium heat, add the sugar and put the endives to cook
return them regularly until golden brown.
Add a little water, nutmeg and garlic and cook over low heat, turning them over again regularly.
I add nutmeg to the cooking endive but it is more “normal” to put it with the mixture of eggs, milk and cream.
Spread the dough in a mold.
Spread in the bottom a more or less opaque layer of mustard according to your tastes.
Add endive flowers or circles.
In a dish mix eggs, milk and fresh cream
season with salt, pepper and a little nutmeg (see above).
For this part did not blindly follow my recipe on the contrary you can put the “appareil”* that suits you best by varying the dosage eggs, milk and cream.
A plus to this recipe is to put a few slices of goat cheese 4 to 5 mm thick to give a more rustic side to the recipe. In this case, remember to reduce the mustard bottom so that the taste of it matches the taste of goat cheese.
Preheat your oven to 180°.
Put the dish in it and cook for 40 minutes.
And enjoy with a fresh tomato salad from the garden.
(*) The term “appareil” is used in France to describe a mixture of various foods used for culinary preparation (a quiche machine for our recipe example).
