Radicchio and blue cheese quiche

A flavourful shortcrust case filled with radicchio, blue cheese and walnuts.

Course Appetizer, Main Course

Cuisine Italian

Keyword radicchio and blue cheese tart, radicchio pie, radicchio quiche

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings people

Calories 397kcal

Author Eva | Electric Blue Food

Ingredients

1 shortcrust pastry case
1 radicchio round or elongated
40 g walnuts
2 eggs
1 tbsp olive oil
50 g blue cheese
200 ml milk
1/2 tsp salt

Metric - US Customary

Instructions

Cut the radicchio in half lengthways, place cut-down on a cutting board and slice up. Warm the oil in a pan and add the sliced radicchio. Sauté on medium-high heat for 3 minutes, until wilted. Stir in a sprinkle of salt and remove from the heat.
Press a shortcrust pastry shell onto a tart pan and spread the cooked radicchio all over the crust. Coarsely chop the walnuts and sprinkle over shortcrust pastry. Top with crumbled blue cheese evenly distributed.
Crack the eggs in a bowl and lightly whisk with a fork. Add the salt and milk and whisk until homogeneous. Pour egg mixture into the shortcrust case all over the other ingredients, reaching out to the sides of the tart.
Bake in the preheated oven at 180°C (350°F) for 40-45 min, moving the tart to the top part of the oven for the last 10 min to get a little more colour if necessary. Take it out of the oven and let set for 10 minutes before serving.

Notes

Please notice that the nutritional information provided is made by an online calculator and only meant to be used as a guideline.

This quiche is rather thin, but quite flavourful. A whole tart feeds 3-4 as main, along with a light side dish like a salad. You can also cut it into 12 thin slices and serve it cold as appetizer, it makes for great finger food.

Nutrition