You may recall that I am part of a campaign for California Endive called OnDiva. I feel very fortunate to be a part of this campaign for a number of reasons. First, I am among a wonderful group of bloggers, all of whom I admire and respect for the work they do on their own blogs. I also gain more exposure for my own blog through the posts and retweets of my recipes by Discover Endive and my fellow OnDivas. But I think perhaps the best benefit to being a part of this thing is that I have been exposed to a healthy, flavourful vegetable that was heretofore unknown to me. I’d heard of endive but hadn’t tried it. Now, I can hardly get enough of it!
Endive really is a versatile veggie. It’s reminiscent of lettuce and makes a great base for salads. I like chopping some and tossing it into our regular green salads at dinner time, as it ups the nutritional quotient and my kids don’t even notice its presence. Because of the firmness of the leaves, it’s a wonderful healthy stand in for chips and crackers when you are serving dips and spreads. And I am discovering just how good it is when it’s cooked as well. When cooked, it loses that slight bitterness and takes on a more earthy flavour that I really enjoy. So you can see why it’s a rising star in the ranks of my favourite vegetables.
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My assignment for this month was to highlight endive in a comfort food recipe. I had to put my thinking cap on for that one, because I think of endive as a little more “gourmet” than most comfort foods allow. I kept trying to think how I could fit endive into the usual soups and stews that I think of as comfort food. But when I thought of quiche, I knew I had my dish. Growing up, quiche in our house was comfort food. It was easy and relatively quick, and could contain any number of comforting ingredients…eggs, cheese, sausage, ham, bacon, whatever you wanted, really. I thought that sauteing the endive in a little leftover bacon fat, and then pairing it with the bacon itself and some eggs, would make a wonderful quiche. And as far as I am concerned, I was right on the money.
I made mine a crustless quiche, but this would be just as good baked in a pastry crust.
This is a sponsored post written by me on behalf of Discover Endive. All opinions expressed are mine.
Bacon, Gruyere and Endive Quiche
8 slices thick-cut bacon, chopped
4 heads California endive
4 oz Gruyere cheese, grated (about 1 cup)
5 large eggs
1 cup heavy cream
1 clove garlic, pressed
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350F and grease a glass or ceramic pie plate well.
In a large skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and let drain on a paper-towel lined plate. Drain all but 1 tbsp of bacon fat from skillet.
Cut off root end of endive and slice into 1/2 inch slices. Add endive to skillet over medium-high heat and cook until wilted and soft, about 6 to 7 minutes.
Layer endive, bacon and shredded Gruyere in pie plate. In a large bowl, whisk together eggs, cream, garlic, salt and pepper until well-combined. Pour filling over endive, bacon and cheese in pie plate. Bake 30 minutes, or until top is puffy and golden brown and quiche is set and no longer jiggles when shaken.
Serves 6. Each serving has a total of 12.8 g of carbs and 10 g of fiber. Total NET CARBS = 2.8 g.
KatrinasKitchen says
This is a wonderfully decadent breakfast! Great one, Carolyn!
healthyfoodie says
Mmmm, I love quiche, and can imagine endive working beautifully in it, especially with gruyere. Great recipe!
Kelly says
Wow this looks fantastic, what a great recipe! 🙂
Casey says
Love this recipe for breakfast, brunch or a comforting (and easy) dinner. Love the flavor combinations and that you sauteed the endive in bacon fat. Delicious!
Erin @ Dinners, Dish says
Looks gorgeous, and what a great use of endive! I need to use more of it, that is for sure!
Emily @ Life on Food says
Great recipe. I am so happy you share this recipe because I honestly don't know what to do with an endive. I have had them in salads before but that is no fun. Cannot wait to see some of the other ideas.
jennifurla says
that looks just fabulous, Ill take 2 slices if you don't mind.
kita says
This reminds me of quiches my father used to make (quishi? quiched? lol). I was little and didn't have the taste for them yet. Yours makes me want to revisit them!
Liz says
I've never cooked with endive, but your quiche sounds amazing! I love using endive for dips…so crisp and healthy!
The Harried Cook says
I adore quiches and especially ones with bacon and cheese! Love gruyere… Never tried endives in a quiche before but I am sure this tasted delicious! Thanks for sharing 🙂
Jen says
You know I don't think I've ever thought to cook endive before! I've always had it raw in salad or appetizers!
Eliot says
This really sounds fabulous! Thanks for highlighting cooked endive!
KeepItSweet says
I never really thought to eat endive in any way other than raw in a salad or as a chip substitute! Great idea, Carolyn!
Jeanette says
I've only eaten endive in salads, what a neat idea using it in quiche! Great crustless gluten-free option.
vianney says
A tasty new way to enjoy endive..thanks!
Karen says
I wouldn't have thought to put endive in a quiche. But I love your recipe…really, I was sold by the time I read bacon and gruyere! ha. Perfect brunch dish!
Jill Colonna says
This is talking to me, especially as I can't abide by raw endives. Too bitter. Carmelised or in this quiche is music to the eyes and tastebuds, Carolyn.
spiceblogger says
yum. yum. and YUM!
Love quiche, and I'm sure the gruyere makes this delicious!
Alison Lewis says
you had me at "bacon gruyere!
Cookin' Canuck says
This is such a brilliant use of endive, Carolyn. It absolutely screams comfort food to me!
claire says
I'll be honest. I've NEVER used endive. I have no idea why b/c it clearly makes amazing dishes like this. Yum!
Diane says
This looks great, but I don't understand how the carb totals came out the way they did. You say that each serving has 12.8 carbs, minus 10 fiber = 2.8 net, but since most of these ingredients have little to no carbs at all, I'm wondering if that's actually the count for the whole quiche? Please enlighten me!
Kate @ Diethood says
Hi my friend! This sounds wonderful!! As you know, many foods have not been my friend these past few months, but I think that this might seriously hit the spot…I love it! xoxo
food_dreamer says
Hi Diane,
The endive actually has a lot of carbs…almost all of which is fiber! At least according to one nutrition website. The counts were different from each website I looked at. So the NET Carbs per serving should be correct.
Hope that helps.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Terra says
I don't eat enough endive, but your quiche sounds so good with the addition of endive:-) YUM!!! Hugs, Terra
Sandras Easy Cooking says
Look really tasty and perfect in every way! You did wonderful job with this dish! I can see myself making it very very soon!:))
Doris says
Hi Carolyn,
I LOVE this quiche and so do my 8 & 11-yr olds. We love eggs and my 11 yr old daughter said to make this every day during Spring break. It is an expensive quiche to make, as all the ingredients I bought were pretty expensive – organic stuff and I used uncured no nitrite beef bacon. I didn't even know what an endive looked like until this recipe.
My 8-yr old son said we need to buy endives more often and that he wants to try the curly kind, too. Anyway, this quiche is a hit at our house now and another dish I can add to make in the future. Thanks for the recipe and lovely photos.
Blessings,
Doris
food_dreamer says
Wonderful, so glad everyone liked it!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Philippe says
Endive is a staple in Belgium. This is a very good recipe and I’ve made it often. I use a stinkier Belgian cheese, Vieux Brugge, but gruyere is a very good substitution. One of our favorite endive (chicon) dishes is ‘chicon gratiné’. Its very delicious, but the secret lies with steaming the chicons for a couple of hours to the point where the exterior reaches a caramel brown color. Try it !
Philippe says
A couple of grates of nutmeg in the béchamel sauce gives it a Flemish twist, but oh so good!
Manya says
Fantastic idea! I highly recommend braised endive as well. It is a classic french dish that is great for entertaining as it can be prepped ahead of time and then just popped in the oven. Sweet, rich and earthy.