Quiche with Salmon, Potatoes, and Radicchio

The quiche is a classic dish of French cuisine, but I can suggest a version with an Italian touch, namely the addition of radicchio, which will give a slightly bitter taste and a vibrant color to the dish. Here’s how to make a Quiche with Salmon, Potatoes, and Radicchio:

Ingredients

• 1 roll of pâte brisée (or puff pastry, if you prefer)
• 200g fresh or smoked salmon fillet
• 2 medium potatoes, boiled and cut into cubes
• 1 head of Treviso radicchio or red radicchio, cut into strips
• 3 eggs
• 200ml fresh cream
• 100g grated cheese (emmental, gruyère or parmesan)
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Butter or oil for greasing the pan

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the pâte brisée on a quiche pan previously greased with butter or oil. Prick it with a fork and blind bake (empty) for about 10 minutes.
3. While the base is baking, wilt the radicchio in a pan with a drizzle of oil and a pinch of salt until it becomes tender and its bitterness fades.
4. Cut the salmon into cubes or strips, depending on whether you prefer to find it in larger pieces or less noticeable inside the quiche.
5. In a bowl, beat the eggs with the cream, add the grated cheese, a pinch of salt, pepper and nutmeg, mixing everything well.
6. Distribute the salmon, radicchio and potatoes evenly on the brisée base, and then pour the egg and cream mixture over it.
7. Bake the quiche at 180 °C for about 25-30 minutes or until the surface is golden and firm to the touch.
8. Let it rest for a few minutes before cutting and serving it, perhaps accompanied by a fresh green salad.

Fun Facts

The quiche originates from the Lorraine region in France, but is widespread with numerous variations throughout Europe. The most famous version is Quiche Lorraine, which involves the use of bacon and cream. With the addition of radicchio, this dish acquires a combination of the savoriness of salmon and the bitterness of the vegetable, a typical balance of Italian dishes.