Radicchio and Bacon Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 120 g butter
- 0.5 teaspoon ½ salt
- 2 tablespoon water
- 400 g radicchio
- 150 g bacon
- 1 clove garlic
- 3 tablespoon pine nuts
- some salt and pepper
- 2 tablespoon olive oil
- 200 g sour cream
- 100 g cream
- 3 egg (s)
- some nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, salt and water and wrap it in cling film and let it rest in the refrigerator for about an hour.
- Preheat the oven to 200 ° C.
- Roast the pine nuts in a pan over low heat until golden brown and allow to cool.
- Dice the bacon and leave it in a hot pan without fat. Take out and place on kitchen paper.
- Wash the radicchio, quarter it, remove the firm stalk in a wedge shape and cut the leaves into strips. Cut the garlic into thin slices.
- Briefly steam the garlic in the pan in which the bacon was left out, then fry the radicchio for a few minutes, stirring occasionally. Season with salt and pepper.
- Whisk together the sour cream, cream and eggs, season with salt, pepper and nutmeg.
- Take the dough out of the refrigerator, roll it out on a floured work surface and place in a greased quiche pan. Pull up an edge. Spread the radicchio, bacon and pine nuts on the dough and pour the topping on top.
- Bake on the middle rack of the oven for about 25 minutes until golden brown.
- A fresh green salad goes well with it.
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