Endive quiche with bacon

Name: endive quiche with bacon
Total time: 45 min
Yield: 4
Ingredients: 0.5 endive (large crop); 2 tablespoon olive oil; 1 onion (large); 1 puff pastry (roll, aunt Fanny); 4 egg; 125 milliliters sour cream; 75 gram rapped cheese; 125 gram bacon strips

Ingredients

0.5 endive (large crop)
2 tablespoon olive oil
1 onion (large)
1 puff pastry (roll, aunt Fanny)

4 egg
125 milliliters sour cream
75 gram rapped cheese
125 gram bacon strips

Directions

Preheat the oven to 220 ° C. Wash the endive endive, drain well and cut the head into broad strips. Chop the onion. Heat the olive oil in a frying pan and gently fry the onion. Add the endive hand by hand and let it shrink all the time.
Line the cake pan with the puff pastry and press it well at the edges. Let the top edge stick out a bit messy. Beat in a bowl the eggs with sour cream, grated cheese and some freshly ground pepper. Put the endive through it.
Divide the endive mixture into the cake pan and sprinkle the bacon strips over it. Bake the quiche a ridge under the center in the oven in 30 minutes until golden brown and done.