Salmon quiche with potatoes and radicchio
- Energy Kcal 438
- Carbohydrates g 28.3
- of which sugars g 3.9
- Protein g 18.6
- Fats g 27.9
- of which saturated fat g 13.11
- Fiber g 2.1
- Cholesterol mg 162
- Sodium mg 296
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 50 min
- Serving: 8
- Cost: Average
- Note + the resting time for the shortcrust pastry
PRESENTATION
Quiche al salmone con patate e radicchio is like bringing a little slice of France right to your table. I mean, it’s not just any pie. This one’s got crisp homemade pasta brisée—so so tender and super flaky. And the filling? Oh, that’s where it shines. We’re talking Norwegian salmon with thinly sliced potatoes and bold radicchio. Seriously, flavor explosion here. The delicate fish, earthy potatoes, and slightly bitter radicchio blend into a taste that’s both unique and balanced.
Plus, adding eggs makes it wonderfully creamy, pulling it all together. It’s not just tasty; it’s a looker—perfect for brunch or as an appetizer that’ll impress, for sure.
For anyone who loves dishes that are both elegant and comforting, this quiche al salmone con patate is a winner. It’s a go-to for gatherings where you want that wow factor without breaking a sweat. Thing is, the mix of flaky crust and rich filling keeps people coming back. Some folks even go wild with smoked salmon for a more savory kick or toss in veggies like leeks or zucchini for a garden-fresh vibe. Whatever you do, this quiche al salmone con radicchio with its golden crust and creamy filling is seriously hard to resist.
Whether it’s for a fancy event or a laid-back dinner with friends—this torta salata is special but easy enough for a casual lunch. Quiche al salmone con patate e radicchio proves that simple ingredients like quality salmon, potatoes, and radicchio can really turn into something memorable. Hosting a fancy affair or just chilling at home, this dish? It’s gonna be a fave. And look, who doesn’t love that?
INGREDIENTS
- Ingredients for the brisè (for a 11-inch diameter pie pan)
- Butter 3.5 oz (100 g) - cold from the refrigerator
- Type 00 flour 1.67 cups (200 g)
- Water 0.3 cup (70 ml) - (chilled)
- Fine salt 1 tsp (5 g)
- Thyme 2 sprigs
- Oregano 2 sprigs
- for the filling
- Salmon fillets 1.1 lbs (500 g) - Norwegian
- Radicchio 2.3 cups (200 g)
- Potatoes 0.67 lb (300 g)
- Fresh liquid cream 1.3 cups (300 ml)
- Eggs 2
- Egg yolks 1
- Lemon peel 1 - (non trattata)
- Dill 2 sprigs
- Fine salt to taste
- Black pepper to taste
How to prepare Salmon quiche with potatoes and radicchio
To prepare the salmon quiche with potatoes and radicchio, first prepare the Easy Shortcrust Pastry: in a food processor with blades, place the sifted flour, cold butter cut into cubes, and salt 1. Add thyme and oregano leaves 2, then blend until you get a sandy mixture; place the mixture on a work surface, create a well in the center, and then pour in the ice-cold water gradually 3.
Knead the sandy mixture by hand for at most 5 minutes 4 until you obtain a homogeneous dough; make a loaf and then wrap it in plastic wrap 5, letting it rest in the refrigerator for at least 30 minutes. In the meantime, take care of the vegetables and fish: wash the radicchio and potatoes with plenty of fresh running water; remove the hard core of the radicchio and then cut it into strips 6.
Peel the potatoes and slice them with a smooth bladed mandolin 7, cut them into strips 8, and then set them aside in a bowl full of water. Take the salmon, remove any bones with kitchen tweezers, and then cut it into fairly large chunks 9.
In a separate bowl, pour the whole eggs and the yolk 10; add the grated lemon zest 11, dill, keeping a few leaves aside, and salt 12.
Season with pepper to taste 13 and then mix well with a hand whisk, gradually adding fresh cream 14; when the ingredients have blended well, cover with plastic wrap and place in the refrigerator. After 30 minutes, take the brisè pastry and roll it out on a floured work surface to a thickness of 1/5 inch and a size of 12 inches in diameter 15.
Butter and flour an 11-inch diameter pie pan; roll the brisè pastry around the rolling pin and lay it over the pie pan 16, making it adhere well to the bottom and sides. Press with the rolling pin to remove the excess pastry 17, keeping it for the final decoration. Prick the base of the brisè pastry with a fork and then pour in the egg and cream mixture, reserving a small amount to brush the quiche before baking 18.
At this point, fill with the radicchio and potatoes you have previously cut 19, reserving some of both vegetables for the final decoration. Distribute the filling evenly with a fork, covering the vegetables with the egg-based filling 20; also add the salmon chunks, placing them gently over the entire surface of the pie 21.
Decorate the surface of the quiche with dill and the potatoes you set aside, arranging them in a radial pattern around the pie 22 and in the center, where you can add the leftover radicchio 23. At this point, take the leftover dough and work it with your hands to make 2 long rolls to decorate the perimeter of the savory pie 24;
Twist the 2 rolls together, sealing the ends, and then gently place the decoration all around the pie 25. Brush the edges with the egg and cream mixture you set aside 26 and bake in a preheated static oven at 350°F for 50 minutes (or 320°F for 40 minutes if using a convection oven). Finally, remove from the oven, let cool slightly, and serve the salmon quiche with potatoes and radicchio 27.