Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 ° C.
3. Roast the pine nuts in a pan over low heat until golden brown and allow to cool.
4. Dice the bacon and leave it in a hot pan without fat. Take out and place on kitchen paper.
5. Wash and quarter the radicchio, remove the firm stalk in a wedge shape and cut the leaves into strips. Cut the garlic into thin slices.
6. In the pan in which the bacon was left out, briefly steam the garlic, then fry the radicchio for a few minutes, stirring occasionally. Season with salt and pepper.
7. Whisk together the sour cream, cream and eggs, season with salt, pepper and nutmeg.
8. 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.
9. Bake on the middle rack of the oven for about 25 minutes until golden brown.
10. A fresh green salad goes well with it.