Provolone, salami and fresh basil make this quiche perfect for breakfast, lunch or dinner.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 6-8 |
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons finely grated Parmesan
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- Kosher salt and freshly ground black pepper
- Pinch of paprika
- 1 cup grated provolone
- 3/4 cup diced sliced salami
- 2 tablespoons chopped fresh basil, plus more for serving
Instructions
- Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Place the pan on a rimmed baking sheet.
- Whisk together the half-and-half, eggs and egg yolks in large bowl. Season with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Put the cheese and salami in a medium bowl and toss to combine; spread the mixture in the prepared pie plate. Pour the egg mixture over the top and sprinkle with the basil.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool. Scatter more basil over the top and slice into wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 284 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 158 mg |
| Sodium | 594 mg |