Smoked salmon and scrambled egg quiche
Replace the boring scrambled eggs with this easy to make quiche, which combines smoked salmon, egg and puff pastry. Yum!
100 g, torn
Reduced-fat puff pastry
1 sheet(s), thawed slightly
1 tbs, plus 1 tsp extra for garnishing
- Preheat oven to 200°C. Line a large baking tray with baking paper. Cut the pastry into 4 squares and arrange on the prepared tray. Use a small sharp knife to create a 1.5cm-thick border around the edge of the pastry. Prick the pastry with a fork inside the border. Bake for 10-12 minutes or until golden and crisp.
- Meanwhile, whisk the eggs, cream and chives in a medium bowl until combined. Season with salt and pepper. Heat the oil in a medium non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook, folding occasionally, for 3-4 minutes or until cooked to your liking.
- Place the pastry squares onto serving plates and gently press down in the centre. Spoon the egg into the centre of the pastry. Top with the smoked salmon and extra chives. Season with salt and pepper.
SERVING SUGGESTION: A salad of mixed leaves, halved cherry tomatoes and grated carrot, tossed with 1 tsp lemon juice and 2 tsp extra-virgin olive oil.