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DIVIDE the chicory into halves and remove the hard parts. HEAT a bit of butter in a large skillet and cook the chicory halves for a few minutes. DIVIDE sugar over the cooked chicory and let it cook a bit more until the sugar has beautifully caramelised.
POUR in the orange juice and let it cook for about 5 to 10 minutes, until the chicory is a bit softened. Meanwhile PEEL and finely chop the onion. COOK the bacon in a small skillet along with finely chopped onion until the bacon is crispy.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the pie dish with butter. BEAT the eggs along with 300 ml cream and season with pepper and salt.
Be careful with the salt, cause the bacon and cheese are salty too.
COAT the pie dish with puff pastry and poke a few holes in the bottom using a fork. DIVIDE the bacon and onion over the bottom and place the chicory on top.
DIVIDE blue cheese in small pieces in between the chicory and POUR the egg and cream mixture over the puff pastry. FINISH with a bit of grated cheese and BAKE in the oven for about 30 minutes.
The exact baking time depends on your oven. Enjoy!