Preheat the oven to 400 F (200 C).
Butter and flour the tart mold, then fill it with the pie crust. Refrigerate.
Trim the endives (remove the bitter core), then chop them.
Melt a bit of butter in a skillet and cook the endives until they are lightly browned.
Add the honey and mix well to coat. Cook until the endives are well colored.
Let cool, then pour into the prepared tart mold.
Sprinkle with chopped goat cheese.
Beat the eggs, cream, and cheddar until smooth, then season to taste.
Pour the mixture into the tart mold.
Bake for 15 minutes on the bottom rack of the oven, then continue baking for 25 to 30 minutes more, on the middle rack of the oven, or until the top of the quiche is golden brown.
Remove from the oven and enjoy.