Today I have such a delicious recipe for you! This Belgian endive quiche with brie is easy to make, can be prepared ahead of time, and is delicious served as either a main dish or a side.
Table of Contents
Why You’ll Love This Recipe
I always love serving quiche as part of a lunch, as a main dish (with a big green salad, for example), or as a side dish. This Belgian endive quiche with brie is easy to prepare ahead of time and stores well, too. So good! Check out my other quiche recipes for even more inspiration.
Belgian Endive Quiche
I think I can safely say that this Belgian endive quiche might just be my new favorite. The creamy Brie, salty pancetta, and slightly bitter Belgian endive are a perfect combination.
We’re probably all familiar with Belgian endive with ham and cheese or you might have tried my Belgian endive soup. But if you’re a fan of Belgian endive, you definitely need to give this Belgian endive quiche with Brie a try!
Recipe Ingredients
- Puff pastry – I use a refrigerated sheet of puff pastry for this recipe. You can find both round and rectangular versions, so make sure you get a round one if possible.
- Brie – Choose a nice, ripe and creamy Brie. It makes the quiche even more delicious.
- Belgian endive – You’ll need about 1 pound of Belgian endive. You can also use red endive.
- Pancetta – I absolutely love pancetta, and it works particularly well in this quiche with Belgian endive and Brie.
You can also easily make this Belgian endive quiche vegetarian by leaving out the pancetta. The pancetta does add lots of flavor, but the quiche will still be delicious without it.
How To Make Belgian Endive Quiche with Brie
Step 1 – Blind baking the puff pastry
Cover your quiche form with the puff pastry and blind bake for the best results. Prick the bottom with a fork, place parchment paper on top and baking beans.
Step 2 – Sauté Belgian endive
Cut the Belgian endive into strips and sauté it in butter until it softens and starts to brown slightly. It should still have a little bite to it.
Step 3 – Fry the pancetta in the oven
Once the puff pastry has finished blind-baking, you can put the pancetta in the oven. It only needs a few minutes to become golden brown and crispy.
Let it cool slightly and then crumble it into smaller pieces. Draining it on paper towels first helps remove excess fat.
Step 4 – Fill the quiche
Once all the filling ingredients are ready, add them to the pre-baked crust. Arrange the Brie, pine nuts, and thyme over the top and bake the quiche for about 30–45 minutes.
FAQ Belgian Endive Quiche with Brie
Can I make the quiche in advance?
Yes, you absolutely can! You can finish the quiche completely and reheat once ready to serve. Or you can prepare the separate elements and bring them all together before baking later.
I want to make this a vegetarian quiche, can I leave out the pancetta?
Yes, that’s no problem at all. The pancetta does provide a delicious crunch and some salt but leaving it out is fine. You can replace it with some pine nuts to add extra crunch.
Would you serve the Belgian endive quiche warm or cold?
Both are an option. It’s delicious served warm, but cold is also great as a quick lunch dish for the next day. Great to serve with a green salad for instance this caesar salad.
How can I store leftovers?
You can store quiche leftovers in the fridge. Cover with plastic wrap and store for 2-3 days in the fridge. I suppose you can freeze it too, but I haven’t tested that.
Tip from Eef
Belgian endive contains quite a bit of moisture. After sautéing it, let it drain well on paper towels before adding it to the filling. This helps prevent the quiche from becoming watery.
If your Belgian endive is particularly bitter, add a small amount of sugar to the skillet while cooking to mellow out the bitterness.
Ingredients
- 1 sheet refrigerated puff pastry
- 500 gram Belgian endive
- butter (as needed)
- salt and pepper
- 80 gram pancetta (thinly sliced)
- 3 eggs
- 150 ml heavy cream or cooking cream
- 1 tsp onion powder
- ½ tbsp dried parsley
- 150 gram Brie
- 1 tbsp pine nuts
- 1 tbsp honey
- a few sprigs fresh thyme
Equipment
- Quiche or tart pan
- ceramic pie weights
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F/200°C. Place the puff pastry in a greased quiche or tart pan. Prick the bottom several times with a fork.
- Cover the pastry with parchment paper and weigh it down with pie weights. You can also use dried beans or uncooked rice. Blind-bake the crust for 10 minutes.
- While the crust is baking, prepare the Belgian endive. Roughly chop it and remove the tough ends.
- Melt a little butter in a skillet and sauté the Belgian endive until tender and lightly browned. Season with salt and pepper.
- Remove the crust from the oven after blind-baking. Arrange the pancetta on a parchment-lined baking sheet and bake for 5–6 minutes, or until crispy and golden brown. Drain on paper towels. Once cooled, crumble it with your hands.
- In a bowl, whisk together the eggs, cream, onion powder, and dried parsley. Season with salt and pepper.
- Stir the Belgian endive and most of the crumbled pancetta into the egg mixture. Pour the filling into the pre-baked crust.
- Top with very thin slices of Brie and sprinkle with the pine nuts. Drizzle with honey and scatter fresh thyme leaves over the top to taste.
- Bake the quiche for 30-45 minutes, or until golden brown and the filling is set.
- Garnish with the remaining crispy pancetta. Serve with a fresh green salad, if desired, and enjoy!
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