Swordfish salami quiche

For this quiche we wanted to use a new ingredient, one that is perhaps not very well known but that, in a culinary sense, has been quite inspirational for us. It's called "spadino" in Italian, and is a very tasty and tempting swordfish salami. It is excellent sliced just like a normal salami, but it's also good used as an ingredient in dishes such as savoury tarts, seafood pasta carbonara, appetizers, etc etc. We suggest using it in a quiche - we really enjoyed it! Let us know if you liked it too.

Cut the green peppers into strips and cook them in a pan with a little oil and salt. Cut the swordfish salami into cubes. Cut the cherry tomatoes into quarters. Beat the eggs with the milk, cream, salt and pepper. Roll out the puff pasta and then arrange the swordfish pieces, the peppers and the tomatoes over its surface. Pour the egg mixture over the top. Bake at 180°C for 30 minutes.