6
Easy
30 minutes
1 hour
To make the pastry: Sift the flour and salt into a bowl. Spray the coarse side of a grater with cooking spray (so the butter doesn’t stick), and grate the butter into the flour.
Using your fingertips, lightly rub together until crumbly. Whisk the egg yolk with the oil and water. Stir into the flour mixture using a large fork until moistened.
Using your fingertips, work the mixture together until combined to form a dough. Flatten between 2 sheets of baking paper.
Wrap up and refrigerate to rest for about 20 minutes before rolling. If chilled for longer, leave at room temperature until just easy to roll.
Roll the pastry between two sheets of baking paper. Remove one sheet and fit the pastry into a loosebottomed 23cm tart tin. Remove the second sheet of pastry. Prick well and freeze while heating the oven to 220ºC.
Bake for 10 to 15 minutes or until lightly browned. Allow to cool.
To braise the chicory: Heat the butter in a saucepan just large enough to take the chicory. Turn the chicory around in the butter. Add the lemon juice, enough water to barely cover it, and some seasoning.
Cover with a circle of buttered baking paper and the lid. Simmer for about 20 minutes or until very tender. Allow to cool.
To assemble: Turn the oven to 190ºC. Sprinkle half the cheese into the half-baked pastry case. Remove the cooked chicory with a slotted spoon and drain well. Arrange in the pastry case.
Pour over the savoury custard. Sprinkle with the rest of the cheese.
Bake for 25 to 30 minutes or until puffed and golden brown.
Per serving: 1769.6kJ, 9g protein, 32.4g fat, 26.3g carbs
TASTE’s take:
Chicory is also known as endive, and has a tangy, slightly bitter taste. The centre can be slightly bitter, so best you remove it before preparing this vegetable.
Serve this delicious quiche with a fresh, green salad.
