The quiche with radicchio, gorgonzola, and walnuts is a rich savory pie, very easy and very tasty. The base of this delicious rustic pie is puff pastry, but we can also use salty shortcrust pastry or brisée pastry. This quiche is ideal as a dinner saver, for an evening with friends, for a picnic; or as an appetizer and for a buffet. The radicchio, with its pleasant bitter note, pairs well with the flavor of the gorgonzola, whether spicy or milder, and the walnuts.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll round puff pastry
- 500 g Chioggia radicchio
- 3 medium whole eggs
- 3 tablespoons milk
- to taste fine salt
- 100 g gorgonzola
- 30 walnut kernels
Preparation
Wash the radicchio leaves, cut them into strips, put them in a small pot with half a glass of water and a pinch of kosher salt, and let them simmer on low heat for about ten minutes.
Turn off the heat and let them drain and cool slightly. Before adding them to the quiche, squeeze the radicchio slightly to remove excess water that would ruin the puff pastry.
Shell the walnuts and preheat the oven to 392°F (200°C) in the meantime.
Beat the eggs with the milk and a pinch of fine salt in a small bowl. When the oven reaches temperature, unroll the puff pastry and place it in a tart pan with parchment paper. Add the radicchio, crumbled walnuts, pieces of gorgonzola, and finally add the beaten eggs, making sure they are distributed evenly.
Bake the quiche with radicchio, gorgonzola, and walnuts in the oven at middle height for about 20 minutes. Bon appetit.
