Salami and Cheddar Quiche

Our Salami and Cheddar Quiche is made with our go-to quiche custard recipe. Zesty salami and sharp cheddar cheese are a delicious flavor combination in the filling.

The Best Quiche Recipe

The Fannie Farmer Cookbook was the very first cookbook I ever owned – given to me by my sister Joanne as a Christmas gift back when I had just moved into my first apartment as a college student. That book, often called one of the great basic American cookbooks, started my culinary adventures and even today I refer to it as a reliable cooking reference.

Anytime I bake a quiche, I use the quiche custard recipe from that cookbook. The filling ingredients and types of cheeses can be varied based on your personal preferences, but the proportion of eggs to cream and cheese, as well as the spices in this recipe just seem to be perfectly balanced.

Salami and Cheddar…A Great Flavor Pairing!

For our quiche today, we’ve used a combination of Genoa salami, sharp cheddar cheese, and onion in the filling. 

“Salami in a quiche?” you might be thinking. (Yes, that’s right, salami!) The salami softens and deliciously mellows during the baking process, and combined with the tangy flavor of the extra sharp white cheddar cheese…this is a very delicious and savory quiche with flavors unlike any quiche you’ve eaten before!

• The zesty salami and sharp white cheddar cheese are a surprisingly good flavor combination in this creamy quiche recipe.
• The custard is perfectly seasoned with a hint of nutmeg and a pinch of cayenne pepper. Both seasonings enhance the overall flavors of the quiche.
• This quiche is great for breakfast, brunch, or any light meal with salad or soup on the side.

• Pie Crust – You can make your own if you’d like, or use a refrigerated pie crust. Either way, be sure to partially blind bake the pie crust before adding the quiche custard and other ingredients. (See Cooking Tips below to learn more about blind baking a pie crust.)
• Onion – We like to use a sweet onion in this recipe, but any yellow onion is fine to use too.
• Unsalted Butter
• Genoa Salami – Buy sliced Genoa salami from the deli. Genoa salami is considered a softer salami, with a milder flavor than some other varieties and it is perfect for this recipe.
• Cheddar Cheese – We specifically choose an extra-sharp white cheddar cheese in a block and shred it at home. (Pre-shredded cheese contain an agent that prevents clumping in the package, so you don’t want to use that.)
• Eggs
• Light Cream – This is the cream that contains between 18% and 30% milk fat. You can also swap in half-and-half for a slightly lighter quiche, but we don’t recommend making quiche with milk or heavy cream.
• Seasonings – Salt, ground nutmeg, and cayenne pepper. A small amount of nutmeg really enhances the egg custard flavor and a pinch of cayenne helps cut the richness.

1. Prepare a partially-baked pie crust in deep dish pie plate.
2. Sauté onions in butter until soft and translucent.
3. Stack then cut the salami slices into half-inch pieces.
4. Sprinkle the salami pieces and cooked onions in the bottom of the pie crust, then sprinkle shredded cheddar cheese on top. Gently mix the cheese with the salami and onions so they are all evenly dispersed in the bottom of the crust.
5. Whisk together eggs, cream, and seasonings. Pour or ladle this custard into the prepared pie crust, being careful not to splash the custard over the edges of the pie crust.
6. Bake at 425 degrees F for 15 minutes, then lower the heat to 350 degrees F and baking until a knife inserted into the center of the quiche comes out clean.
7. Allow the quiche to cool for about thirty minutes to set up a bit.
8. Slice into wedges for serving.

• Can I make quiche ahead of time? Yes. We suggest that you fully bake the quiche in advance, then reheat it for serving. Or, you can mix the custard ahead of time and refrigerate, then pour it into the prepared pie plate and bake just before serving.
• How do I store leftover quiche? Cover the pie plate with plastic wrap and refrigerate for up to 4 days.
• How do I reheat leftover quiche? Reheat the leftover quiche in a warm oven, or gently reheat individual slices in the microwave.
• Can I freeze quiche? Yes, you can. Wrap well with plastic wrap to avoid freezer burn. Thaw before reheating.

This Salami & Cheddar Quiche recipe originally appeared on A Family Feast in October 2012. We’ve updated the post and photos but the delicious recipe remains the same.

---

---