The muffuletta gets the brunch treatment in this unique quiche recipe.
Makes 6 to 8 Servings
- 1 (14.1-ounce) package refrigerated piecrusts
- ¼ pound salami, chopped
- ¼ pound Black Forest ham, chopped
- ¼ pound mortadella, chopped
- 1 cup shredded provolone cheese
- ¼ cup green olives, sliced
- ¼ cup kalamata olives, sliced
- ¼ cup black olives, sliced
- 1 tablespoon capers
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground black pepper
- 3 cups fresh arugula
- Preheat oven to 350°.
- On a lightly floured surface, unroll 1 piecrust, and lightly brush with water. Unroll remaining piecrust, and place directly on top of first piecrust; gently press to seal. Roll into a 13-inch circle; transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake for 15 minutes more.
- Place salami, ham, mortadella, provolone, olives, and capers in prepared crust.
- In a large bowl, whisk together eggs, milk, and cream. Pour egg mixture into prepared crust, and gently stir with a fork to evenly distribute filling.
- Bake until eggs are set and beginning to brown, 1 hour to 1 hour and 5 minutes, covering edges with foil to prevent excess browning, if necessary. Let cool for at least 1 hour, or cover and refrigerate overnight.
- In a small bowl, whisk together oil, lemon juice, and pepper. Toss with arugula, and mound on top of quiche. Serve immediately.
KITCHEN TIP: To reheat, preheat oven to 350°. Remove arugula before reheating. Cover quiche with foil, and bake until heated through, about 20 minutes. You can reheat individual slices in microwave, if desired. You can also get cleaner slices when the quiche is cold.