Tomato Salami Quiche Recipe

• 10 inch pie shell, unbaked
• 4 ounce. (1 c.) shredded Mozzarella cheese
• 2 c. diced tomatoes, seeded & well liquid removed
• 1/4 pound hard salami, cut into sm. pcs
• 5 green onions, sliced
• 4 Large eggs
• 1 c. lowfat milk
• 2 tbsp. fresh parsley, chopped
• 1 teaspoon dry oregano
• 1/2 teaspoon garlic salt

1. Bake the pie shell for 8 min at 450 degrees after pricking the bottom with a fork.
2. Remove from oven and set aside.
3. Don't reduce oven temperature yet.
4. Meanwhile, prepare the cheese, salami and minced tomatoes, be sure all excess liquid is liquid removed from tomatoes.
5. In the pre-baked pie shell, sprinkle half the cheese, salami and tomatoes.
6. Repeat layers.
7. Scatter the sliced onions proportionately over the top.
8. In a small bowl beat together the Large eggs, lowfat milk, parsley, oregano and garlic salt.
9. Pour proportionately over the ingredients in pie shell.
10. Sprinkle the top with Parmesan cheese, if you like.
11. Return the quiche to the 450 degree oven and bake 10 min.
12. Reduce to 325 degrees and bake for 30 to 35 min.
13. Let stand 5 min before cutting and serving.

shell, mozzarella cheese, tomatoes, hard salami, green onions, eggs, milk, fresh parsley, oregano, garlic salt

Taken from cookeatshare.com/recipes/tomato-salami-quiche-19335 (may not work)