Shortcrust pastry quiche with mushrooms, radicchio, speck and Grana Padano
200 g Grana Padano (grated) 1 roll shortcrust pastry 1 head radicchio 10 button mushrooms 100 g sliced speck 2 eggs 100 g fresh cream 1 shallot extra virgin olive oil salt pepper
Wash the radicchio and cut it into strips. Cut the mushrooms in half.
In a pan, heat two tablespoons of extra virgin olive oil with the chopped shallot, add the mushrooms and cook for a few minutes. Add the radicchio and finish cooking. Season with salt and pepper.
Roll the shortcrust pastry on a 24cm baking tray and prick the bottom with a fork. Place the vegetable and the slices of speck on top. Pour the beaten eggs combined with the cream and cover. Dust with grated Grana Padano and fold around the edges.
Cook in a preheated oven at 190 °C for 30 minutes. Allow to cool and serve.