I make a quiche as a way of using up leftovers. In this case I had cold sliced lamb I cut into pieces of about half an inch across. After lining my dish with shortcrust pastry, I put strips of cheese to cover the bottom, then the pieces of lamb sprinkled with rock salt. I added halved Vittorio tomatoes, and finally torn basil leaves. This time I whipped up two eggs with half a cup of semi-skimmed goats’ milk to pour over it, and baked it for 45 minutes in a 170 fan oven, covering it with foil for the final 10 minutes. It tasted as good as it looked.