PREPARATION

Put the water in a saucepan. Add the endives and bring to a boil. Lower the heat, cover and cook for 10 minutes at a low broth (you can also replace 1/4 of a litre of water with milk). Drain. Cut the base of the endives

In a bowl, beat the eggs and cream. Salt, pepper and add the spices 5 flavors.

Chop the onions and make them blond in a skillet with 1 tablespoon of olive oil.

Spread the batter in a mould. Cover with the onion and the endives cut into strips, then pour the egg and cream mixture over the vegetables.

Bake for 40 minutes in a preheated oven at 180°C.