Quiche and Tart are normally my way of cleaning up the fridge. This doesn't mean it can't be super rewarding. It helps when you have awesome leftover like Pak-choi from a previous Chinese dinner feast and some Scottish salmon. The trick to make a good quiche is to be generous with the eggs and with the double cream/ or Milk.
Here are the ingredients:
4 eggs
Smoked Scottish Salmon
Pak-Choi or Chard
Cherry Tomatoes
400ml of Double cream
Puff Pastry
Preheat the oven at 180 and roll the puff pastry over a tart tin.
Cook the Pak-Choi in a non stick pan with a crushed garlic clove and season it to taste.
Tuck the Pak-Choi into the tart case in between the salmon pieces and the cherry tomatoes. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set.
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