Today, with this red radicchio and feta quiche, I keep a promise I made some time ago when I mentioned that I would bake more variations on the theme of quiche with radicchio. But then… nothing, I got overwhelmed with other recipes, holidays, and even the desire not to bore anyone with repetitive recipes. Indeed, I love red radicchio, but sometimes I wonder if you might be tired of my radicchio recipes! 😄
However… if you like radicchio… 😁 here is the red radicchio and feta quiche, a very easy and quick recipe. Just how I like it!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- red radicchio (3 handfuls, 3.5 oz or more)
- 2 potatoes (or even 3)
- 3.5 oz feta
- 1 red onion (small)
- caciocavallo (semi-aged, but parmesan is also fine)
- 2 tbsps breadcrumbs
Tools
- Potato Peeler
- Springform Tin
Steps
Peel and cut the potatoes into pieces and boil them. Mash them with a fork and let them cool down or at least warm up.
Unroll the puff pastry and distribute the potatoes over it.
Add crumbled feta.
Wash and slice the radicchio and slice the onion.
Distribute the onion first and then the radicchio over the layer of potatoes and feta.
Finally, add grated caciocavallo cheese and breadcrumbs.
I like to show you a photo before cooking because it gives a good idea of how much radicchio to use. It looks like a lot, but it reduces significantly when cooked, so it’s best to be generous.
Bake in the oven at 350-390°F for 20 minutes or a little more.
The red radicchio and feta quiche is a very simple rustic dish to prepare. It’s not too different from the radicchio and onion recipe, it’s true, but I assure you that feta is a cheese that makes a difference. Sometimes, just by changing a cheese, you can discover unexpected flavors and combinations. 😊
Also in this case, the filling is not too compact. It may be helpful to add some breadcrumbs to the filling as well, although I didn’t do it this time and some feta crumbs or slices of onion fell onto the plate, but never mind. The flavor was excellent, and someone here asked for seconds 😊 For me, it’s a real satisfaction to know I cooked something that was liked so much that they asked for more!
Salt-Free Tips
I remind you that feta is a flavorful cheese that should be rinsed with water before use, or even better, soaked for a few minutes to remove the excess salt from the brine.
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt, your palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you don’t want or cannot give up salt:
▫ You can still try my recipes by salting according to your habits.
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On my WhatsApp channel and on Instagram, on the Facebook page, in Pinterest and in my two groups: Catia’s Group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
On my WhatsApp channel and on Instagram, on the Facebook page, in Pinterest and in my two groups: Catia’s Group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
