Mini Quiches with Endives and Sun-dried Tomatoes

For the dough, mix the flour with salt, mound up on the work surface and make a well in the center. Beat the egg, pour into the center and distribute the butter in small pieces around the flour. With your hands, combine all the ingredients and knead to make a smooth dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Puree the tomatoes together with 2-3 tablespoons of the oil.

Cut the endive into quarters, remove the outer leaves and cut out the tough stem. Cut the quarters into thin strips. Blanch in boiling salted water, drain, rinse in cold water and drain well.

Mix the cottage cheese with the eggs, cheese and cream. Stir in the endive and parsley and season with salt and pepper.

Preheat the oven to 180°C (approximately 350°F).

Divide the dough into 4 equal portions and roll out on a floured surface a little larger than the ramekins. Line the buttered molds with the dough, forming an edge.

Spread some of the sun-dried tomato pesto​ on the bottom and then spoon in the endive-egg mixture. Drizzle with a little more of the sun-dried tomato pesto and bake in the preheated oven for 25-30 minutes.