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.


  • 774 100 gr di salume di pesce spada
  • bell peppers 300 grams Green
  • cherry tomatoes 50 grams
  • puff pastry A roll of ready made puff pastry
  • eggs 3 units
  • milk 50 millilitres
  • fresh cream 50 millilitres
  • salt
  • pepper
45 minutes Total time
30 minutes Active time
Serves 6 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!


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.

Don't add too much salt to the creamy egg mixture, as the swordfish is already well salted
The term 'quiche' is French, and the Quiche Lorraine is obviously the version par excellence

Step by step

**Click on the photos to access full step by step!