Salmon, Pak-Choi and Cherry Tomatoes Tart

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. 

Vegetarian Quiche

The great thing about quiche to me is that they are the best leftover ever. Actually they are a leftover dish. They are made with ingredients that I happen to have in the fringe and it is superb the day after. The bad thing is that once it comes out of the oven and it looks fantastic, you have to wait at least 30 minutes in order for the quiche to cool down. I ate waiting in front food and not being able to eat but it is worth waiting. The flavor just pops out once the temperature cool down.

You’ll need:

·      1 onion

·      1 zucchini

·      Frozen green peas

·      Goat cheese

·      Cheddar cheese

·      Sun-blushed tomatoes

·      Salt, pepper and Extra virgin Olive oil

·      3 eggs

·      some milk

Dice the onion and the zucchini and sauté with extra virgin olive oil. Add some salt, pepper and turmeric for seasoning. When the onion and the zucchini are almost done, add the frozen peas to the pan and sauté for 3 to 4 minutes

Place the puff pastry into a flan dish, make some little holes with a fork in the bottom and add the vegetable to the dish. Make a layer of goat cheese and sun-blushed tomatoes on top of the vegetable.

In a mixing bowl whisk 3 eggs with some milk and season with salt and pepper. Pour the liquid over the flan dish. The liquid should cover the filling of the pastry.

Sprinkle some mature cheddar on top to make a nice crust on top.

Bake it for 30 minutes at 180 °C.

Serve it at room temperature