Endives and anchovies quiche

Quiche with leek and beetroot

• 300 GRAM PUFF PASTRY
• 400 GRAM ENDIVES, cut
• 40 GRAM BUTTER
• 1 CUP CREAM
• 4 EGGS
• 1 ONION, chopped
• 1 CAN ANCHOVIES, cut
• 2 TBSP BREAD CRUMBS

• 400 GRAM PUFF PASTRY
• 2 BEETROOTS, cooked, peeled and cubed
• 2 LEEKS, sliced
• 2 ONIONS, cut
• 150 GRAM GOAT CHEESE, sliced

Roll out the puff pastry and line a greased quiche mold with it. Fry the endive quarters in the butter for 5 minutes and put them on the dough. Beat the eggs with the cream and salt and pepper to taste and pour this over the endives. Stir fry the onion the onion and add the anchovies and the breadcrumbs. Sprinkle this on top of the endives. Bake the pie 30 minutes at 180 degrees Celsius.

Roll the puff pastry out and line a greased baking tray with it. Distribute the remaining ingredients evenly over the surface and sprinkle with salt and pepper to taste. Bake the quiche half an hour at 190 degrees Celsius.