Buying cheap sometimes mean that I am left to deal with the leftovers. At one point, I wasn’t quite sure what to do with the remaining 5 pieces of puff pastry in the freezer.
Given that I’m frequently bringing sweet items to gatherings, I decided to bring something savory instead.
This quiche is certainly more eggy than the usual one you will have. I added some seeded mustard and it was beautiful. Carrots to make me feel like I am consuming 1 more serve of veges. What I like about this is the crisp pastry together with the eggyness wants you to have about! Abit like the savory version of egg tart. LOL It’s quick to do too which is always a bonus.
Salmon Carrot Quiche
1 sheet of puff pastry
50 grams of smoked salmon
1/2 cup of Bega low fat cheese
1/2 cup of milk (Soy milk)
1 tsp of seeded mustard
1 shredded carrot
Defrost pastry. Preheat Oven 200C. Line pan with pastry.Place slide smoked salmon randomly on pastry.
Beat 4 eggs and add cheese, milk and mustard. Season. Add carrot. Pour mixture into pastry case. Bake for 30 minutes.