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The Fannie Farmer Cookbook was the 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.
Whenever I make 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 to cheese as well as the spices in this recipe just seem to be perfectly balanced.
For my version here, I’ve used a combination of genoa salami, cheddar cheese and onion in the filling. “Salami in a quiche?” you might be thinking. Yes, that’s right, salami! A friend of mine made this once and trust me – the salami softens and deliciously mellows during the baking process, and combined with the tanginess of the cheddar – this is a really delicious and savory quiche with flavors unlike any you’ve eaten before.
- 1 partially baked pie crust (see our How-To’s section on How to Blind Bake A Pie Crust)
- 1/2 cup onion chopped
- 1 tablespoon unsalted butter
- 1/4 pound genoa salami sliced as you would typically buy it at the deli
- 1 1/4 cups extra sharp white cheddar shredded
- 4 eggs
- 2 cups light cream
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
- Prepare a partially-baked pie crust in a deep dish pie plate. (See How to Blind Bake A Pie Crust in our How-To’s section.) Allow to cool slightly.
- Preheat the oven to 425 degrees.
- Dice the onion and sauté in a pan with the butter until the onions are soft and translucent. Cool slightly.
- Stack the salami slices and cut into 1/2 inch pieces.
- Sprinkle the salami pieces and the onion evenly into the bottom of the partially-baked pie crust. Sprinkle the grated cheese on top of the salami and onions.
- In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard into the prepared pie crust.
- Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 25-30 minutes more, or until a knife inserted into the center of the quiche comes out clean.
- Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.
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