Quiche Alla Roma

This is a quiche with an Italian-American passport. The base custard stays true to French technique (eggs, salt, pepper, Dijon mustard), but everything else leans Roma: thinly sliced fresh tomato, green bell pepper strips, a teaspoon of dried oregano, and salami fanned across the top. The result tastes like a quiche and a pizza had a brunch baby.

A full cup of grated cheddar mixed with the eggs gives the custard its rich, creamy body. The cheese here is functional, not just flavor; it stabilizes the eggs so the quiche slices cleanly instead of weeping liquid.

The salami is optional but makes this dish. A quarter pound of thinly sliced salami crisps slightly under the oven heat, contributing salty, fatty pops against the soft custard.

Layering matters. The egg-cheese mixture goes in first, the vegetables and salami on top so they bake into the surface visibly, then the oregano sprinkled last so it doesn’t burn off in the oven.

Pro Tips

• Pre-bake (blind bake) the pie shell for 10 minutes at 375°F (190°C) for a crisper bottom crust.
• Salt and drain the tomato slices on paper towels for 10 minutes before adding to remove excess moisture.
• Let the quiche rest 10 minutes after baking. Slicing too soon dumps the filling onto the plate.
• Use sharp cheddar; mild gets lost under the salami and oregano.

Variations

• Swap salami for pepperoni or prosciutto for different cured-meat profiles.
• Add ½ cup of sliced black olives or marinated artichoke hearts for a more loaded Italian topping.
• Use mozzarella in place of cheddar and sprinkle parmesan on top for a more classically Italian quiche.