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.

Recipe «Salami and tomato quiche» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.