1/2 recipe of rich pastry
1 1/2 cups Ricotta cheese
1/2 lb. Provolone cheese, grated
1/2 lb. Mozzarella cheese, diced
1 1/2 cups Parmesan cheese
4 eggs, lightly beaten
1/2 lb. diced salami or pepperoni
3 Tbsps. chopped parsley
Salt and pepper to taste
2 Tbsps. finely chopped onion
Parsley for garnish

Roll pastry into a large circle to fit 10 to 11 inch quiche dish and blind bake. (Blind baking is partial baking of the pastry.) Prepare all cheese and mix well with beaten eggs. Add salami or pepperoni and seasonings. Combine well. Pour into the partially baked crust and return to 375 degree oven and bake until golden brown and puffy. Let cool for 5-10 minutes before cutting into small squares or wedges for serving. Serves 10 appetizers.

NOTE: May be made totally, baked; and then thoroughly cooled and frozen. Thaw only slightly before reheating at low temperature in a microwave or a moderate conventional oven.