Salmon Quiche with Potatoes and Radicchio

The quiche is a classic dish of French cuisine, but I can suggest a version with an Italian twist, namely the addition of radicchio, which will give a slight bitter taste and a bright color to the dish. Here is how to make a Salmon Quiche with Potatoes and Radicchio:

Ingredients

• 1 roll of brisée pastry (or puff pastry, if you prefer)
• 200g of fresh or smoked salmon fillet
• 2 medium potatoes, boiled and cubed
• 1 head of Treviso radicchio or red radicchio, cut into strips
• 3 eggs
• 200ml of fresh cream
• 100g of grated cheese (emmental, gruyere, or parmesan)
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Butter or oil to grease the pan

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the brisée pastry on a previously greased quiche pan. Prick it with a fork and blind bake it (empty) for about 10 minutes.
3. While the base cooks, blanch the radicchio in a pan with a little oil and a pinch of salt until it becomes tender and its bitterness fades.
4. Cut the salmon into cubes or strips, depending on whether you prefer finding it in larger or less conspicuous pieces within the quiche.
5. In a bowl, beat the eggs with the cream, add the grated cheese, a pinch of salt, pepper, and nutmeg, mixing well.
6. Evenly distribute the salmon, radicchio, and potatoes on the brisée base, then pour the egg and cream mixture over it.
7. Bake the quiche at 180 °C for about 25-30 minutes or until the surface is golden brown and firm to the touch.
8. Let it rest for a few minutes before cutting and serving, maybe accompanied by a fresh green salad.

Curiosity

The quiche has its origins in the Lorraine region of France but has spread with numerous variations throughout Europe. The most famous version is the Quiche Lorraine, which includes bacon and cream. With the addition of radicchio, this dish acquires a combination of the salmon’s savoriness and the vegetable’s bitterness, typical of the balance found in Italian dishes.