Salami Pizza Quiche

Pizza meets quiche in this mashup that takes the best of both. Minced hard salami and shredded mozzarella fill an unbaked pie crust, then get covered with a creamy half-and-half egg custard seasoned with oregano and garlic powder. More cheese goes on top, and hot pizza sauce spooned over each slice at serving completes the pizza illusion.

The custard sets around the salami and cheese as it bakes, creating a rich, savory filling that’s silky where it’s custard and chewy where the mozzarella has melted. The oregano and garlic in the egg mixture give you that unmistakable pizza aroma straight from the oven.

Use hard salami and mince it finely. Soft deli salami releases too much moisture and makes the custard watery.

Kitchen Tips

• Don’t pre-bake the crust. The custard and crust cook together during the 40-minute bake, and a pre-baked shell can overbrown.
• Layer 1 ½ cups of mozzarella with the salami inside the custard, and reserve the last ½ cup for the top. This gives you cheese throughout plus a golden, bubbly top layer.
• Let the quiche rest for 10 minutes after pulling from the oven. The custard continues to set and slices much cleaner.

Variations

• Add sliced pepperoni instead of salami for a more classic pizza flavor.
• Mix in diced bell peppers or sliced mushrooms with the salami for a loaded pizza version.
• Use marinara sauce instead of pizza sauce for a chunkier, more herb-forward topping.