Saffron, Bacon and Shallot Quiche with Red Endive

Whisk together eggs, heavy cream, sour cream, saffron and chopped chives, pour into frying pan and season with salt and pepper, stirring vigorously. Grease ramekins with butter, fill with egg mixture, bake in a hot water bath in a preheated oven at 150°C (approximately 300°F) for about 50 minutes, remove and let cool slightly. Trim endive and rinse leaves. Invert quiche onto serving plates and arrange endive leaves around the edges, securing with chives.