This recipe comes from the “All Day I Dream About Food” blog. I made this today finally with a little modification, and you can check out my blog for more details & pictures, but I’ll cut an paste the recipe here with 1 picture.
- 8 slices thick-cut bacon, chopped
- 4 heads California endive
- 4 oz Gruyere cheese, grated (about 1 cup)
- 5 large eggs
- 1 cup heavy cream
- 1 clove garlic, pressed
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 350° F and grease a glass or ceramic pie plate well.
In a large skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and let drain on a paper-towel lined plate. Drain all but 1 tbsp of bacon fat from skillet.
Cut off root end of endive and slice into 1/2 inch slices. Add endive to skillet over medium-high heat and cook until wilted and soft, about 6 to 7 minutes.
Layer endive, bacon and shredded Gruyere in pie plate. In a large bowl, whisk together eggs, cream, garlic, salt and pepper until well-combined. Pour filling over endive, bacon and cheese in pie plate. Bake 30 minutes, or until top is puffy and golden brown and quiche is set and no longer jiggles when shaken. 2 years ago