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Salami Quiche with a Poppyseed Crust
Salami Quiche with a Poppyseed Crust
Quiches are great served hot or cold and this salami, sour cream, tomato and herb quiche makes a tasty meal served with a crisp salad.
Serves 4 to 6 | Preparation Time: 30 mins | Cooking Time: 50 mins
Ingredients
- CRUST:
- 125 g butter
- 250 ml grated Cheddar cheese
- 250 ml flour
- 15 ml poppy seeds
- FILLING:
- 20 ml butter
- 30 ml finely chopped green peppers
- ¼ onion, finely chopped
- 8 slices salami, chopped
- Salt and pepper to taste
- 190 ml grated Cheddar cheese
- 1 sachet Knorr Creamy Tomato & Herb Pasta Sauce
- 200 ml sour cream
- 2 eggs
- 180 ml milk
Instructions
- Preheat oven to 180°C
- Place all ingredients for the crust in a food processor and process until the dough comes together
- Spread the pastry evenly in a flan or quiche dish
- Heat butter in a frying pan and sauté the green peppers and onion for 3 min, stirring frequently
- Add the salami and stir through
- Spread this mixture over the bottom of the uncooked base and season with salt and black pepper
- Sprinkle cheese over
- Add the contents of Knorr Creamy Tomato & Herb Pasta Sauce to sour cream and mix together well
- Add the eggs and milk and stir until smooth
- Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set
- Allow to cool for 10 min before cutting and serving
