A delicious quiche recipe with a surprising ingredient in the filling: salami!
- 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.