PREPARATION

Preheat the oven to 200°C (th.6/7). Chop the endives, fry them in a skillet with 30 g of butter, 15 minutes over medium heat.
Meanwhile, fry the mushrooms with 20 g of butter for 10 minutes. Blanch the bacon in boiling water for 3 minutes, then drain.

Beat the eggs in a bowl, stir in the cream and milk, then the endives, mushrooms and bacon. Fill a pie pan with the short pastry and pour in the mixture. Bake for 40 minutes.