Salami Quiche

(6 servings)

  • 1 store-bought 9-inch pie shell
  • 4 large eggs
  • 2/3 cup non-dairy creamer (or half & half)
  • 1 teaspoon salt (optional)
  • 1/8 teaspoon pepper
  • 4 oz. thinly sliced salami
  • 2 scallions - chopped
  • 2 large mushrooms - thinly sliced
  • 1/2 cup thinly sliced zucchini (or yellow squash)
  • 1/4 cup shredded parmesan cheese (optional)
Preheat oven to 350 degrees.

Prick the bottom of the pie shell several times with a fork and pre-bake in oven for 10 minutes. Remove from oven and set aside.

In a medium mixing bowl, beat the eggs with the creamer and salt and pepper.

In the pie crust, layer the salami evenly over the bottom. Sprinkle the scallions, mushrooms and zucchini over that. Pour the egg mixture of all of the ingredients.

Bake for 50 minutes or until the top of the quiche has set and is lightly browned. If desired, sprinkle the Parmesan cheese over top during the last 10 minutes of baking.

Let it cool for 5 or 10 minutes, then slice into wedges to serve.


A mild salami works best. I once tried this with pepperoni. It was very tasty, but a bit too rich. I hope you like it.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2088. Submitted 7/15/2007.