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Salami and tomato quiche
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Elevate your quiche with a flavorful blend of salami, tomatoes, and parsley in a simple egg base. Perfect for family meals!
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2.30 gm olive oil
  • 100g sliced Hungarian salami, thinly sliced
  • 250g cherry tomatoes, halved
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 8 eggs
  • 126.25 gm pure cream
  • 125.00 ml finely grated parmesan cheese
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Place a baking tray in the oven. Line the base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin with pastry, trimming to fit. Prick the base with a fork and freeze for 15 minutes until firm. Place the tin on the hot baking tray in the oven and bake for 10 to 15 minutes until golden. Remove from the oven and reduce the temperature to 180°C/160°C fan-forced.
  • In a frying pan over medium-high heat, sizzle salami in oil until crispy, about 3 minutes. Add tomato and cook until it starts to soften, about 2 minutes. Take off the heat and let it cool. Mix in parsley and fill the pastry case with the mixture.
  • Combine the eggs, cream, and cheese in a large jug, whisking until well mixed. Season with salt and pepper. Pour the mixture over the salami. Bake for 40 to 45 minutes until golden and set. Serve.

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