Tomato- Salami Quiche
Yield
4 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inch, unbaked |
|
| 4 | ounces |
mozzarella cheese
shredded |
|
| 2 | cups |
tomatoes
seeded and chopped |
|
| ¼ | pound |
salami
hard, cut into one inch pieces |
|
| 5 | green |
onions
sliced |
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inch, unbaked |
|
| 115.6 | ml/g |
mozzarella cheese
shredded |
|
| 473 | ml |
tomatoes
seeded and chopped |
|
| 113.4 | g |
salami
hard, cut into one inch pieces |
|
| 5 | green |
onions
sliced |
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
garlic salt
|
|
Directions
Prick bottom of the pie shell with a fork and bake for 8 minutes at 450 degrees.
Remove from oven and set aside.
DO NOT reduce oven temperature yet.
Meanwhile, prepare the cheese, salami and chopped tomatoes, be sure all excess liquid is drained from tomatoes.
In the pre-baked pie shell, sprinkle half the cheese, salami and tomatoes.
Repeat layers.
Scatter the sliced onions evenly over the top.
In a small bowl beat together the eggs, milk, parsley, oregano and garlic salt.
Pour evenly over the ingredients in pie shell.
Sprinkle the top with Parmesan cheese, if desired.
Return the quiche to the 450 degree oven and bake 10 minutes.
Reduce to 325℉ (160℃) and bake for 30 to 35 minutes.
Let stand 5 minutes before cutting and serving.
