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.

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.