After washing, cleaning and cutting the cauliflower into rosettes, boil it in plenty of salted water or steam it if you prefer. In the case of steaming remember to salt it slightly once cooked. Sauté the chicory, coarsely cut and previously washed, in a pan with a drizzle of extra virgin olive oil.
Once the vegetables are cooked, put them in a large bowl and season them with the fermentino spreadable with chives and a drizzle of olive oil, stirring until you get a homogeneous mixture.
Line the mould with the puff pastry and fill it with the filling. Cut strips from the extra dough to decorate as if it were a fruit tart.
Bake at 165°C for about 40 minutes.
Once golden, the quiche is ready to be served.