We begin by preparing the cake filling: so we toast the pine nuts in a frying pan. When they begin to be coloured we add the oil, garlic, endive and the dates. We salt and pepper according to our tastes. We let cook over medium heat so that the endive releases its water. Finally, we add the cream and turn off the heat. We unroll now the pastry into a baking dish and fill it with the mixture, covering it with plenty of parmesan. Bake at 170 ° for about 40 minutes.
We can also prepare the mini quiche following the same procedure if we are in a partying mood.
This recipe is actually the mini version of my Healthiche Quiche recipe. 20 mini quiches. Top each mini quiche with 1 halved cherry tomato, pushing it a little bit in so that it lies flat on the quiche. 20 mini quiches
Press dough into a greased ovenproof quiche tin. Pour the beaten egg and cream mixture over the top of the quiche and bake in a preheated oven of 180 degrees celcius for 15 to 20 minutes until the top is set and the crust is evenly browned
I truly love just about anything that come wrapped in a flaky pie crust, but quiche is a weakness. My idea of a perfect brunch would be a piping hot, flaky-crusted quiche with a colorful array of fresh fruit