Ham And Belgian Endive Tart

Ingredients:

9 Inch Pie Crust
2 Tablespoons Unsalted Butter
3 Medium Belgian Endive -- cored and slice
Salt And Pepper -- to taste
1/2 Teaspoon Confectioner's Sugar
1/2 Teaspoon Fresh Lemon Juice
2 Large Eggs
1 Cup Half And Half
Nutmeg -- to taste
5 Ounces Baked Ham -- 1/2 Cubes
2 Ounces Belgian Gouda -- or gruyere
1 Tablespoon Parsley -- chopped

Procedures:

Bake the pie crust according to directions. Preheat oven to 350 degrees. melt butter in large skillet. add endives, salt, pepper and sugar. Sprinkle with lemon juice. Cook, covered, over medium heat until the endives are soft and lightly carmelized about 20 minutes. Stir from time to time. In a mixing bowl, lightly beat the eggs together with half and half. Season to taste with salt, pepper and generous amount of nutmeg. Spread the endives and the ham over the bottom of the pie crust. Pour the egg mixture over and sprinkle with the cheese and then the parsley. Bake until the custard is set 20 to 25 minutes. Let the quiche set for 10 to 15 minutes before serving. Cut into wedges and serve while warm.