Salmon and Spinach Quiche

In a bowl, whisk together the eggs, cream, ricotta cheese, the leaks and spinaches previously sautéed, salt and pepper until creamy. Roll the store-bought pastry into a pie plate, pierce all over with a fork, so that no bubbles form during baking, and put in the oven for 5 minutes. Pour the mixture from the bowl over the dough, place the cherry tomatoes and the diced salmon loin. Bake the quiche in preheated 180º oven for about 30 minutes until it is golden-brown.