Salami Quiche

Salami Quiche

(6 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Salami Quiche?
Overall Average Rating = 2 (out of 5)
Based on 1 vote.

From Just Trying
Rating (out of 5):  

Four ounces salami is way too much. Were I to try it again, I'd use a little less than half of it. It could stand a third large mushroom. I used only 1/2 of a teaspoon of salt and could have done without any. I did prebake the defrosted crust for 10 minutes. Nevertheless, it separated from the filling when I cut the pie. On the whole, this was not exactly a happy experience.

Comment submitted: 9/1/2012 (#14335)

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