I found this recipe in one of my very first scrapbooks which contains photo-copied recipes as well as hand written recipes which I have collected over the years. Most of these were from magazines, and were submitted by readers of the magazine.
To say I looked at this specific recipe more than once, is an understatement. Every time I flipped through the scrapbook, I gave it a glance but never got as far as actually making it.
Now that I know how delicious this turned out, I will definitely make it more often. This quiche is very rich, it made 6 - 8 servings with side salads.
Olive & Salami Quiche
1 Roll Frozen Short-Crust Pastry, defrosted
1 small Onion, sliced
1 can/bag (200g) Black Olives, pitted
200g Salami, cubed or sliced and cut into smaller pieces
1 cup Fresh Cream
3 TB Milk
1 cup Cheddar cheese, grated
1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray an oven pie dish with Spray 'N Cook.
2.) Roll out the Short-Crust pastry - press into the dish and cut away excess pieces, prick the bottom a few times - place a layer of baking paper on the bottom and place baking beans on top to blind-bake.
3.) Bake for 10 minutes - remove the baking beans and paper - return crust to the oven and bake a further 10 minutes.
4.) Saute the Onion in a little butter until soft and light brown - place on the bottom of the crust.
5.) Scatter the Olives and Salami over the Onions.
6.) Beat the Eggs, Cream and Milk together - add the cheese and stir - pour over the Olives and Salami.
7.) Bake 30 - 40 minutes until puffed and golden brown.
Remove from oven and let rest for 5 minutes before slicing.
Hope you enjoy!
Ciao for now,
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