(*) Baking tray or possibly pie dish of about 22 cm ø Cut the chicory stalks in half lengthwise and slightly cut out the stem. Steam the vegetables in a rather wide frying pan in not too much salted water until just tender. Carefully lift out and drain well.
Roll out the pastry to a thickness of 3 mm and line the pie dish or baking tray with it.
Layer the cooled chicory halves on the pastry base.
For the glaze, mix the eggs with the milk, cream, cheese and spices. Spread evenly over the chicory halves. Meanwhile, bake the cheese in the oven heated to 200 °C on the lowest rack for twenty-five to thirty minutes.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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