Quiche names are often a mouthful, as they typically simply list what the quiche contains. So does this one, because I couldn’t think of anything very creative. So yes, the quiche contains feta, spinach, salami and green chilli (and onion, but it doesn’t get a mention. Poor onion). Feta & spinach (with the neglected onion) is one of my favourite vegetarian quiches; salami & chilli one of my favourite meat quiches. I decided to combine them to see what happens. Deliciousness happened.
Unfortunately, as the glorious quiche emerged from the oven and was about to be photographed, it transpired that every single camera-compatible battery was empty, rendering the camera unusable. Therefore, the photo shows a less than glorious re-heated piece of quiche, photographed the next day. Darnit.
Salami & Feta Quiche With Spinach And Chilli
Your favourite 9″/25 cm pie crust
1 small onion, chopped
100 g salami, chopped
150 g frozen chopped spinach, thawed and drained
1 (113 g) can chopped green chillis, drained
150-200 g feta, crumbled
200 ml cream
150 ml milk
1/4 teaspoon black or white pepper (optional)
1/4 teaspoon ground nutmeg (optional)
Press the crust on the bottom and sides of a deep 9″/25cm pie dish – pre-bake if your crust calls for pre-baking.
Preheat oven to 200 C.
Sprinkle chopped onion over crust (that’s right, it’s not cooked first!). Sprinkle half of the chopped salami on top of the onion.
Combine drained spinach and green chillis; dollop the mixture on top of the onion and salami.
Add crumbled feta and the rest of the salami into the crust.
In a bowl, whisk together eggs, cream, milk and pepper & nutmeg (if using). Pour the custard into the crust. If there are bits of salami sticking out, gently press them down with a fork or a spoon, so that they are covered with the custard and don’t dry out in the oven.
Bake in the preheated oven for 35-40 minutes. Allow to stand for 15-20 minutes before serving.