Swordfish salami quiche

For this quiche we wanted to use a new and perhaps little known ingredient, but which, culinarily speaking, inspired us a lot. It's called "spadino", and it's a really inviting and tasty swordfish salami. It is very good to slice like a real salami, but it is also excellent when used as an ingredient in dishes such as pies, carbonare di mare, appetizers and more. We propose it in a quiche, which we liked very much! Let us know if you like it too.

Ingredients

Information
45 minutes Total time
30 minutes Active time
Serves 6 persons
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Preparation

Cut the peppers into fillets and cook them in a pan with a little oil and salt. Cut the swordfish salami into cubes. Quarter the cherry tomatoes. Beat the eggs with the milk, cream, salt and pepper. Unroll the puff pastry, then arrange the swordfish salami, peppers and tomatoes on top. Pour the egg mixture on top. Bake at 180 degrees for 30 minutes.

Tips
Do not add much salt to the egg cream, the spadino is already very tasty in itself.
Trivia
The term quiche is French, and the quiche par excellence is obviously the quiche lorraine.

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