Swordfish salami quiche

Name: Swordfish salami quiche
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: Fish cured meat; peppers; cherry tomatoes; puff pastry; egg; milk; cooking cream; salt; pepper

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

Fish cured meat 100 gr of swordfish salami
peppers 300 grams greens
cherry tomatoes 50 grams
puff pastry a roll of puff pastry
egg 3 units
milk 50 ml
cooking cream 50 ml
salt
pepper

Information

45 minutes Total time

30 minutes Active time

Serves 6 persons

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.