It's MDW weekend! (That's Memorial Day Weekend for the non-Americans.) Why do we say MDW weekend when that's redundant? Deep questions late on a Friday night while maybe listening to the Britney Spears playlist on Spotify.
I'm not gonna lie. This quiche is (still!) totally inspired by that pizza I had at Harry's Italian in NYC. What can I say? I'm just craving this combo! Again, I used salami because it's easier for me to find that sopresatta and, to be honest, I'm all about doing what's easy, yet tasty.
Soooo can this quiche possibly maybe help usher in summer? I'm not sure how it's supposed to do that but I'm counting on it nevertheless. Because it's cold outside and has been raining on and off for days. Summer made an appearance for a few days two weeks ago (in which I sweltered nonstop), only to sneak away for some time on THE SAME DAY that I finally had my air conditioning unit installed. I'm not bitter. Not at all...
Salami Mozzarella Quiche
- 1 package store-bought pie crust
- 1/2 cup onion, diced
- 1 tablespoon olive oil
- 1/4 lb salami, diced
- 1 1/4 cups fresh mozzarella, pulled apart
- 4 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
Blind bake the pie crust:
1) Preheat oven to 425 degrees F.
2) Use a fork to prick the bottom and sides of the pie crust.
3) Bake for 10 minutes.
4) Remove from the oven and cool for a few minutes. If the pie crust bubbled up slightly, just press it down gently.
Assemble the quiche:
1) Decrease the oven temperature to 375 degrees F.
2) In a medium saucepan, heat the olive oil and then add the onion. Saute until they are slightly translucent. Set aside to cool slightly.
3) Spread the salami on the bottom of the pie crust. Sprinkle the onions on top. Layer the mozzarella evenly over everything.
4) In a medium bowl, whisk together the eggs, milk, salt, nutmeg, and cayenne pepper until just combined. Pour the mixture into the prepared crust.
5) Bake in the oven for 45-60 minutes, or until the quiche is set in the middle.
6) Remove from the oven and allow to cool before slicing and serving.
--recipe slightly adapted from A Family Feast