Quiche with Chicory, Hazelnuts, and Goat Cheese

Ingredients:

• 1 pre-made pie crust
• 1 bunch of chicory, cleaned and chopped
• 1/2 cup hazelnuts, chopped
• 4 oz goat cheese, crumbled
• 4 eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blind-bake the pie crust for 10 minutes and set aside.
3. In a skillet, sauté the chicory until tender, then remove from heat.
4. Sprinkle the hazelnuts on the bottom of the partially baked pie shell.
5. Top with the cooked chicory and crumbled goat cheese.
6. In a mixing bowl, beat the eggs and heavy cream together. Season with salt and pepper.
7. Pour the egg mixture over the vegetables in the pie shell.
8. Bake for 35-40 minutes or until the filling is set and the top is lightly browned.
9. Let the quiche cool for at least 10 minutes before slicing and serving.

Verdict:

This quiche is a perfect balance of savory and nutty flavors, with a creamy custard filling that holds everything together. The chicory adds a slight bitterness that works well with the sweetness of the hazelnuts, and the goat cheese adds a tangy kick. This quiche is a delicious and satisfying meal on its own or served as part of a brunch spread.

Serving Suggestions:

• Serve with a fresh green salad to balance out the richness of the quiche.
• Pair with a crisp white wine such as Sauvignon Blanc.
• Leftovers can be reheated in the oven or microwave for a quick and easy meal.