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Salami Cheddar Quiche - A Family Feast

Salami and Cheddar Quiche

A delicious quiche recipe with a surprisingly good ingredient in the filling – salami!

Yield: 6-8 servings 1x
Prep: 30 minsCook: 45 minsTotal: 1 hour 15 minutes


1 partially-baked pie crust (see our How-To’s section on How to Blind Bake A Pie Crust – bake for 7 to 8 minutes)

1/2 cup sweet onion, chopped

1 tablespoon unsalted butter

1/4 pound deli sliced Genoa salami

1 1/4 cups extra sharp white cheddar, shredded

4 whole eggs

2 cups light cream

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

pinch cayenne pepper


  1. 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 – you’ll want to blind bake the pie crust for 7 to 8 minutes.) Allow to cool while you prepare the quiche filling.
  2. Preheat the oven to 425 degrees F.
  3. Sauté the diced onions in a small pan with the butter until the onions are soft and translucent. Cool slightly.
  4. Stack the salami slices and cut into 1/2 inch pieces.
  5. Sprinkle the salami pieces and the onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the salami and onions. With your fingers, lightly mix up the salami, onions, and cheese.
  6. 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.
  7. Bake at 425 degrees F for 15 minutes. Lower the oven heat to 350 degrees F and bake for 25-30 minutes more, or until a knife inserted into the center of the quiche comes out clean.
  8. Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

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© Author: A Family Feast
Cuisine: French Method: baked