1 9-inch deep-dish pie crust, frozen
1 1/2 cups chopped salami (approximately 8 oz.)
1 large onion, thinly sliced into half-rings
2 cloves garlic, minced
8 ounces fresh button mushrooms, thinly sliced
3 large eggs
1 cup coconut milk (see note)
Salt and pepper, to taste
Olive oil, as needed
Preheat your oven to 350 degrees. Bake the frozen pie crust for 10-15 minutes, until lightly browned.
Meanwhile, sauté the salami until it begins to crisp and renders some of its fat. Remove the salami from the pan and set aside. Add the onions and sauté until golden and caramelized, adding more oil as needed. If your pan starts to burn, add a splash of water.
When onions are soft and caramelized, add garlic and continue to sauté until fragrant. Stir in the mushrooms and sauté until they release all of their moisture and there is no liquid left in the pan. Set aside to cool.
Stir the salami into the vegetables and place the mixture on the bottom of the pie crust.
In a bowl, mix the eggs with the coconut milk and whisk until combined. Season with salt and pepper and pour over the filling.
Place the quiche on a foil-lined baking sheet, in case of spillage, and bake at 350 degrees for 45-50 minutes, until the filling is set. Cool for 15 minutes before serving.
Note: I use coconut milk from the carton, which has a very mild coconut flavor that does not come through in the quiche. If you prefer not to use coconut milk, you may use soy milk, almond milk, or any creamy pareve milk.
Make ahead: Quiche may be made up to 3 days in advance. Serve cold or reheat gently at 250 degrees.
Variation: You can make individual quiches using mini-crusts.