Finely chop the radicchio and slowly cook in a pan with a drizzle of EVO oil and a tiny pinch of salt until tender and soft. Use a lid during cooking time to keep the moist and avoid the radicchio dry too much.
Preheat the oven at 180'c fan and cook the pastry sheet with ceramic beans on top for approx 10-15 minutes, this ensures the bottoms of the quiche won't be humid and moist. Don't place the ceramic beans straight on top of the pastry. Lay some baking paper over the pastry and then spread the beans, being careful to cover all areas including the corners
Grate the cheddar and mix well with the cooked radicchio, taste and adjust on salt and pepper. Pour the mix on the half cooked pastry, decorate with any excess pastry and bake for 40 minutes until golden on top.
