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Salami and Pesto Quiche

Salami and pesto quiche

  • makes 1

  • Preparation time: 35

  • Cooking time: 45

Ingredients

Pastry

1 cup plain flour
90g butter, chopped
1-2 tblsp water


Filling

2 tblsp pesto
250g mascarpone cheese
3 eggs
4 slices salami, finely chopped
2 tblsp grated parmesan or cheddar cheese

Method

1. Preheat oven to 210C. To make pastry: Sift flour into large mixing bowl; add chopped butter. Using fingertips, rub butter into flour for 2 minutes or until mixture is a fine, crumbly texture. Add water and mix to a soft dough. Turn onto a lightly floured surface, knead for 10 seconds or until smooth. Store covered with plastic wrap in refrigerator for 30 minutes.

2. Roll pastry between 2 sheets of plastic wrap, large enough to cover base and sides of a shallow 23cm flan tin. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Spread a
layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven; discard paper and beans or rice. Return pastry to oven for 5 minutes or until lightly golden. Remove from oven. Reduce heat to moderate 180C.

3. To make filling: Spread base of pastry shell with pesto. Combine mascarpone and eggs in a small mixing bowl, whisk until smooth; pour mixture over pesto. Spread salami on top and sprinkle with
cheese. Bake in moderate oven for 30 minutes or until set and lightly golden. Storage time: Quiche can be baked completely a day ahead and reheated in a moderate oven for about 15 minutes just before serving. If you prefer, bake the pastry a day ahead and store, covered with plastic wrap. Add filling and bake just before serving.

Notes

Variation: Strips of ham or fried bacon can be used instead of the salami, if you prefer.