Tomato- Salami Quiche
Submitted by LynnDurham
Savory Italian-style quiche loaded with salami, mozzarella, fresh tomatoes, and green onions in a golden flaky crust. Ready in just over an hour for an easy brunch or weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minThink of this as a pizza and quiche that eloped to Italy and came back with stories to tell.
Layers of salty hard salami and melty mozzarella get nestled between ripe chopped tomatoes, all held together by a silky egg custard seasoned with oregano, parsley, and garlic.
Green onions scattered across the top add a fresh bite that cuts right through the richness.
It bakes up golden and puffy, with that irresistible savory aroma that makes everyone suddenly very interested in what’s for dinner.
Pro Tips
- Drain those tomatoes well. Excess moisture is the enemy of a crisp quiche bottom. Pat them dry with paper towels after chopping.
- Pre-bake the crust. Don’t skip this step. Those 8 minutes give you a flaky base instead of a soggy one.
- Let it rest before cutting. That 5-minute rest isn’t optional. It lets the custard set so your slices hold together beautifully.
- Swap the salami. Pepperoni, sopressata, or even prosciutto work if you want to mix things up.
Ingredients
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.
Comments
