Makes 6 to 10
Easy
20 minutes
2 hours
Preheat the oven to 160°C.
Line a 20-cm round springform or loose-bottomed cake tin with a round of baking paper.
Cut off the ends of the chicory, then slice lengthways. In a saucepan over a medium heat, simmer the chicory in the cream - covered - for 5 to 10 minutes, or until just cooked but still tender-crisp.
Strain over a bowl, reserving the liquid. Season the chicory and arrange in the prepared cake pan.
Blend the eggs, cream cheese, flour, reserved liquid and a little seasoning. Pour into the tin. Mix the breadcrumbs with the Parmesan and butter and sprinkle on top.
Cover with a round of well-buttered greaseproof paper. Place on a baking tray and bake for 1½ hours, or until set. Turn off the heat and leave in the oven for 10 minutes.
Remove and cool for 10 minutes. Invert onto a serving plate and serve warm, topped with shavings of Parmesan, and, if you like, snipped chives.
Cook’s note: Slim leeks, sliced lengthways and simmered in cream, could substitute for the chicory, if you prefer. Chicory is also known as endive, and is a delicious and versatile winter vegetable.
