Salami Quiche with a Poppyseed Crust

Salami Quiche with a Poppyseed Crust

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Quiches are great served hot or cold and this salami, sour cream and herb quiche makes a tasty meal served with a crisp salad.

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time50 minutes


  • For the crust:
  • 15 ml Poppy seeds
  • 250 ml Cake flour
  • 250 ml grated Cheddar cheese
  • 125 g Stork margarine
  • For the filling:
  • 190 ml grated Cheddar cheese
  • Salt and pepper to taste
  • 8 Slices salami, chopped
  • 1 Onion, finely chopped
  • 30 ml Finely chopped green peppers
  • 20 g Stork margarine
  • 1 sachet KNORR Garlic and Herb Potato Bake
  • 200 ml Sour cream
  • 2 Eggs
  • 180 ml Milk


  • Preheat oven to 180°C.
  • Place all ingredients for the crust in a food processor and process until the dough comes together.
  • Spread the pastry evenly in a flan or quiche dish.
  • Heat Stork margarine in a frying pan and sautè the green peppers and onion for 3 min, stirring frequently.
  • Add the salami and stir through.
  • Spread this mixture over the bottom of the uncooked base and season with salt and black pepper.
  • Sprinkle cheese over.
  • Add the contents of KNORR Garlic & Herb Potato Bake to sour cream and mix together well.
  • Add the eggs and milk and stir until smooth.
  • Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set.
  • Allow to cool for 10 min before cutting and serving.