Bass and Salmon Quiche

I had 1 whole bass and 1 salmon filet already cooked that I needed to figure out some type of repurposing deal.

Ah.. quiche!

I used my Buckwheat Thyme Shortcrust, but instead of infusing the water with thyme, I used dried rosemary and a pinch of chili powder.

The "appareil" part was the standard 4 medium very well beaten eggs, 1 cup milk, 3/4 cup heavy cream, some chili powder, a pinch of nutmeg and some fresh cracked pepper.

This was poured over the some pieces of plancha bass, salmon, and grilled veggies in the precooked crust, then topped with some grated parmesan and cooked at 375°F 180°C for about 40 minutes.

Now THAT is how to do leftovers!