Salami and Provolone Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">120g salami, thinly sliced and cut into strips</li><li class="ingredients-single-item">150g provolone cheese, grated (or sliced and torn into pieces)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp red pepper flakes (optional)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (keeping some pea-sized pieces of butter will create flaky layers). The cold butter creates steam pockets during baking, resulting in that coveted flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water, one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5-6 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, creating a circle about 5cm larger than your quiche dish. Carefully transfer the pastry to your dish, pressing it gently into the corners. Trim any excess pastry, leaving a 1cm overhang, then fold this back and crimp decoratively around the edge.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes until the base is just beginning to color. This crucial step prevents the dreaded "soggy bottom" by creating a barrier between the wet filling and the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is blind baking, prepare the custard. In a large measuring jug or bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined. The combination of heavy cream and milk creates the perfect silky, rich custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pastry case has been blind baked, reduce the oven temperature to 180°C (350°F). Scatter the cooled onion mixture over the base of the pastry. Distribute the salami pieces evenly, then sprinkle about two-thirds of the grated provolone over top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully pour the egg custard mixture over the filling, leaving about 0.5cm space from the top. Sprinkle the remaining provolone on top. The cheese on top will create a beautiful golden-brown crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche for 30-35 minutes, or until the filling is set around the edges but still has a slight wobble in the center when gently shaken. The custard will continue cooking from residual heat after removal from the oven, so you want to avoid overbaking which can lead to a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool for at least 15 minutes before slicing – this resting time lets the custard fully set and makes for cleaner slices. Serve warm or at room temperature. The quiche can be refrigerated for up to 3 days and gently reheated, or enjoyed cold.</li></ol>