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This is what happens when you skip a grocery run...

I have been playing the fridge edition of Russian Roulett lately. Not enough time to meal plan, several take out dinners (sadly) , not a lot of major grocery runs (you know the kind of grocey run that makes you feel like you are equipped to feed a small nation). 

I stare endless into the abyss that is currently my fridge and try to come up with something edible from the minimal content of the fridge. Last night - I was working with Salami, eggs, tomatoes and spinach. I debated an omelette or a egg sandwich, but I have been doing that a lot lately, then my eye caught the roll of pie dough on the bottom shelf and I knew it was gonna be quiche for dinner kind of night - if I could get past the salami.

SA-LA-MI. Not my first choice and I don't think I have ever actually tried it (maybe once, but clearly it was not that memorable). Why is salami in my fidge if I don't care for it ?

Last time I was in the store I was really craving a pepperoni pizza so I grabbed what I thought was pepperoni turns out it was salami. Needless to say I ordered in dinner that evening, I was so dissapointed.

I decided to give it a try and it turned out to be "don't judge a book by its cover" moments - because the combination of spinach and salami baked in with the eggs offers the perfect dish that has worked for all meals of the day (my kind of recipe).


  • 20 to 25 slices of salami, diced
  • 1 onion, diced
  • 2 medium tomatoes, diced
  • 1 cup of fresh spinach
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • pie crust , for 9 inch pie pan
  • 1 cup of half and half
  • 1 cup fontina cheese


  • Preheat oven to 375 F
  • In a medium pan, add onions, garlic, salami , season with half of the salt, black and cayenne pepper, sautee for 3 to 5 minutes.
  • Add in diced tomato and spinach, stir and cook till spinach is welted (about 3 minutes). Turn off heat and set aside to cool down.
  • Roll dough into the pie dish, layer the sauteed vegetable and salami on the bottom, sprinkle 3/4 of the fontina cheese over the vegetable.
  • Crack eggs into a large bowl , add milk, salt and pepper and whisk.  
  • Pour egg mixture over the vegetable and cheese. Use a fork to very lightly combine the mixture.
  • Sprinkle remainder cheese over the mixture and drizzle with remainder half and half.
  • Place in the oven to bake for 40 to 50 minutes.
  • Take out of oven and let it cool down before serving.