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!