Salami and tomato quiche

Cooking Appetiziers Salami and tomato quiche

Start with a basic egg mix and then add salami, tomatoes and parsley for a superb quiche the whole family will love.

Lables: Low carb Low sugar Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced..
  2. Heat oil in a frying pan over medium-high heat. Cook salami, stirring, for 3 minutes or until crisp. Add tomato. Cook for 2 minutes or until tomato begins to collapse. Remove from heat. Cool. Stir in parsley. Arrange mixture in pastry case.
  3. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Pour over salami mixture. Bake for 40 to 45 minutes or until golden and just set. Serve.

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2 sheets frozen ready-rolled shortcrust pastry, partially thawed
1/2 tsp olive oil
100g Primo Hungarian Salami
250g cherry tomatoes, halved
2 tbsp chopped fresh flat-leaf parsley leaves
8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Adv

Autors
Preparation time
35
Cooking time
1:05
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
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