I like having a packet of puff pastry in the freezer. The crispness of the pastry makes everything tastes better. Here is the tricky situation, the quiche dish required 1.5 piece of puff pastry but I have 2 pieces left.
So I have 2 options
Option 1: Just keep patching the pastry on the dish.
Option 2: Use it to make something else.
I chose option 1 since I was in a lazy mode and proceeded to pile puff pastry at the edge of the dish.
On hindsight, I should have just rolled some cheese in between the left over pastry and make cheese puffs!
In order to complement the quiche, I decided to make a summery salad. Feta and avocado salad was the choice. The fruitiness of this salad goes well with the crisp eggy quiche. It is amazing how a drizzle of the dressing transform the bowl of vegetables to a summery salad.
Ham and Mushroom Quiche (serves 4-6)
1.5 puff pastry
6 slices of chicken ham
1 cup of chopped mushrooms
1 cup of cheddar cheese
couple of knobs of cream cheese (about 3 tablespoons)
1/4 cup of milk (use cream if you want a really rich version of the quiche)
Preheat oven to 200C. Line quiche dish with puff pastry. Blind bake for 15 minutes. Meanwhile, beat eggs, milk and seasoning together.
Place sliced ham onto slightly cooled puff pastry case. Sprinkle chopped mushrooms around it. Pour eggs mixture over the ham and mushrooms. Roughly place knobs of cream cheese around the mixture. Bake for about 20-25 minutes till golden brown.
Assemble salad. Using a spoon, scoop avocado flesh out. Sprinkle feta cheese and nectarine over leaves. Serve with dressing,
4 tablespoons of olive oil
2 tablespoon of mirin
1 tsp of sesame oil
2 tsp of roasted sesame seeds
Mix dressing in a jug. Drizzle over salad just before serving.