Quiche aux Endives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Endive, 776 grams (remove) Onions, raw, 485 grams (remove) Butter, salted, 10 grams (remove) Granulated Sugar, 1 tsp (remove) *Chicken Broth Mix - Powder - Knorr 1tsp/5g, 10 gram(s) (remove) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams), 100 gram(s) (remove) *Cheese - Gervais Le Petit Suisse (1 serving = 1 pot = 60g), 2 serving (remove) *Semoule, 10 gram(s) (remove) Pepper, black, 0.5 tsp (remove) *Cheese - Aldi Emmental, 100 gram (remove)
Put the chopped onions on a hot wok with a third of an small glass of water, cover and let cook covered til the water evaporates, add the chopped endives with the butter and let compote in low fire, season with the broth, black pepper and sugar to taste. Reserve.
Bring the Pâte brisée to cook on a preheated oven at 180° celsious for about 10 minutes til white, retire off the oven, dust with the semoule fine.
To the veggies compote, add all the remaining ingredients and mix well, pour over the dusted Pâte brisée and put back on the oven for about 15 to 20 minutes til golden.
Serving Size: It makes 4 generous quarters or 8 small parts
Bring the Pâte brisée to cook on a preheated oven at 180° celsious for about 10 minutes til white, retire off the oven, dust with the semoule fine.
To the veggies compote, add all the remaining ingredients and mix well, pour over the dusted Pâte brisée and put back on the oven for about 15 to 20 minutes til golden.
Serving Size: It makes 4 generous quarters or 8 small parts
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 12.3 g
- Cholesterol: 45.2 mg
- Sodium: 269.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.8 g
- Protein: 9.5 g
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