Quiche with chicory, cheese and ham

Roll your sheet of crust dough on the baking paper in a baking tin, push the sides well.

Place an extra sheet of baking paper and fill with baking pearls or dry beans.

Bake for 25 minutes blind at 175 °, put the beans in a cup, you can continue to reuse it.

In the meantime, put a lump of butter in a saucepan, let it melt gently.

Place the washed chicory around around, season with pepper salt and nutmeg. Rasp.

Place completely with water, place a baking paper on it or lid and let the chicory yarn until all the moisture has evaporated and they are soft. If they are not yet cooked, add water and let it cook again.

Let them color nicely on both sides until they caramelize nicely.

Place them on kitchen paper, also place kitchen paper on top and push to remove moisture from the inside, otherwise your quiche will become watery.

Pull the ham into strips and fill the dough shape, arrange the baked chicory on top.

Cut the cheese into 1 cm cubes and sprinkle over it.

Beat the eggs with cream, pepper, salt and nutmeg well.

Put your quiche on a rack in your preheated oven and pour in the mixture.

Move it carefully and bake for 20-25 minutes until it is stuck and cooked.

Serve with a fresh green lettuce with just some vinegar, pepper, salt and oil.