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#WFD – Salami Quiche with a Poppyseed Crust
Allow to cool for 10 min before cutting and serving.
POLOKWANE – Quiche is a savoury, open pastry crust with a filling made with eggs and milk or cream with one or more of cheese, meat, seafood or vegetables. Quiche can be served hot or cold.
It is part of French cuisine but is also popular in other countries, particularly as party food.
Ingredients
- for the crust:
- 15ml poppy seeds
- 250ml cake flour
- 250ml cheddar cheese, grated
- 125g stork margarine
For the filling
- 190ml cheddar cheese, grated
- salt and pepper (to taste)
- 8 slices salami, chopped
- 1 onion, finely chopped
- 30ml finely green peppers, chopped
- 20g stork margarine
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 200ml sour cream
- 2 eggs
- 180ml milk
Method
- 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 Stork margarine in a frying pan and sautè 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 Garlic & Herb Potato Bake 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.
This recipe was provided by What’s for Dinner.
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