Flamische aux Chicons

Flamische aux Chicons Recipe - Vegetarian Belgian Dish

Region / culture: Belgium | Preparation time: 2 hours | Cooking time: 15-20 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Flamiche aux Chicons is a traditional Belgian dish that features a delicious combination of chicory, cream cheese, and eggs baked in a savory pastry crust. This dish is perfect for a cozy dinner or a special occasion.

History

Flamiche aux Chicons originated in the French-speaking region of Belgium, where chicory is a popular vegetable. The dish is believed to have been created as a way to showcase the unique flavor of chicory in a rich and satisfying meal.

Ingredients

Pastry

200 g of flour
8 g of yeast
1 dcl of milk
30 g of butter
1 egg
0.25 tsp of salt

Filling

400 g of Chicons (chicory)
30 g of butter
100 g of cream cheese
2 eggs
1 dcl of double cream
salt, pepper

How to prepare

To prepare the pastry, start by diluting the yeast in warmed milk and melting the butter.
Sift the flour into a large bowl and gradually add the milk and yeast mixture along with the melted butter.
Beat in the egg and salt.
Knead the dough vigorously until it forms a ball, then wrap it in greaseproof paper and let it rise in a warm place for 2 hours.
Meanwhile, finely chop the chicons and gently stew them in 30 g of butter for about 10 minutes.
In a separate bowl, whisk the eggs with the cream, then add the cream cheese and season with salt and pepper.
Roll out the pastry fairly thin and line a pie plate or flan dish with it, pricking the surface with a fork.
Spread the chicons evenly over the pastry and pour the cream mixture over them.
Cook in a moderately hot oven for 15–20 minutes or until the flan has set and browned.

Variations

You can customize Flamiche aux Chicons by adding ingredients like bacon, mushrooms, or herbs to the filling. You can also experiment with different types of cheese for a unique flavor.

Cooking Tips & Tricks

Be sure to let the pastry dough rise for the full 2 hours to ensure a light and flaky crust.

- Make sure to cook the chicons until they are tender but still slightly crisp for the best texture.

- You can customize the filling by adding ingredients like bacon, mushrooms, or herbs for extra flavor.

Serving Suggestions

Flamiche aux Chicons can be served as a main dish with a side salad or as part of a brunch spread. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

The key to a successful Flamiche aux Chicons is to cook the chicons until they are tender but still slightly crisp. Be sure to watch the flan closely in the oven to prevent overcooking.

Ingredient Substitutions

If you can't find chicory, you can substitute other leafy greens like spinach or kale. You can also use a store-bought pie crust if you're short on time.

Make Ahead Tips

You can prepare the pastry dough and filling for Flamiche aux Chicons ahead of time and assemble the dish just before baking. This makes it a great option for entertaining.

Presentation Ideas

Serve Flamiche aux Chicons on a decorative platter garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Flamiche aux Chicons pairs well with a crisp white wine like Chardonnay or a light beer like a Belgian Witbier. You can also serve it with a side of pickles or olives for a tasty contrast.

Storage and Reheating Instructions

Flamiche aux Chicons can be stored in the refrigerator for up to 3 days. To reheat, place the flan in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Flamiche aux Chicons contains approximately 300 calories.

Carbohydrates

Each serving of Flamiche aux Chicons contains approximately 25 grams of carbohydrates.

Fats

Each serving of Flamiche aux Chicons contains approximately 20 grams of fats.

Proteins

Each serving of Flamiche aux Chicons contains approximately 10 grams of proteins.

Vitamins and minerals

Chicory is a good source of vitamins A and C, as well as minerals like potassium and calcium.

Alergens

This recipe contains gluten, dairy, and eggs.

Summary

Flamiche aux Chicons is a rich and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It also offers a range of vitamins and minerals from the chicory and other ingredients.

Summary

Flamiche aux Chicons is a delicious and comforting dish that showcases the unique flavor of chicory in a rich and satisfying meal. With a flaky pastry crust and a creamy filling, this dish is sure to become a favorite at your table.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was rummaging through an old dusty box in the attic when I stumbled upon a tattered cookbook that belonged to my great-grandmother. As I flipped through the yellowed pages, my eyes landed on a recipe for Flamische aux Chicons. The name itself sounded exotic and intriguing, and I knew I had to try making it.

I remembered my great-grandmother fondly. She was a talented cook who always had a way of making the simplest dishes taste extraordinary. She had a flair for combining flavors and textures that left everyone at the table craving more. I had inherited her love for cooking and her adventurous spirit in the kitchen, so I was eager to try my hand at this new recipe.

Flamische aux Chicons, or Belgian endive tart, sounded like a dish that would be perfect for a special occasion. The recipe called for a buttery pastry crust filled with caramelized onions, crispy bacon, and tender endives, all topped with a decadent mixture of cream and cheese. It was a savory and indulgent dish that promised to be a crowd-pleaser.

I decided to make the Flamische aux Chicons for a family gathering that weekend. I gathered all the ingredients and set to work in the kitchen, following the recipe carefully. As the tart baked in the oven, the aroma of caramelized onions and melting cheese filled the air, making everyone's mouths water in anticipation.

When the tart was finally ready, I placed it on the table, and my family gathered around to dig in. The first bite was met with murmurs of delight and expressions of satisfaction. The buttery crust, the sweet caramelized onions, the salty bacon, and the bitter endives all melded together in a harmonious symphony of flavors.

As we savored each bite, I couldn't help but think back to my great-grandmother and wonder how she had come across this recipe. I knew that she had a talent for seeking out hidden gems and adapting them to her own tastes. I imagined her stumbling upon this recipe in a quaint little bistro in Brussels, where a kindly chef had shared his secret recipe with her.

I could picture her sitting at a small table, savoring each bite of Flamische aux Chicons and jotting down notes in her little notebook. She would have asked the chef about the ingredients and techniques, eager to recreate the dish in her own kitchen. And just like her, I had now discovered this hidden gem and made it my own.

As I watched my family enjoy the Flamische aux Chicons, I knew that this recipe would become a staple in my own repertoire. It was a dish that brought people together, that created memories and sparked conversations. It was a dish that spoke of tradition and heritage, of love and passion for good food.

And so, as I cleared the empty plates and wiped down the kitchen counters, I made a mental note to pass down this recipe to future generations. I would tell them the story of how I had found this recipe in an old dusty cookbook in the attic, and how it had become a beloved family favorite. I would teach them the art of making Flamische aux Chicons, and I would pass on the legacy of my great-grandmother's love for cooking.

In the end, it wasn't just a recipe that I had found that day in the attic. It was a piece of my family's history, a connection to the past that would continue to nourish and inspire us for years to come. And for that, I was truly grateful.