Salmon Quiche

Use a 25 cm springform pan

Ingredients

Shortcrust pastry
225g (1 1/2 cups) plain flour
110g butter, roughly chopped
1 egg, beaten
1 egg yolk, beaten

To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tbs iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.

Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.

Grease a 4.5cm deep, 25cm springform pan (see note). Gently roll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.

Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.

Filling
150 g salmon
50 - 100 g soft cheese (brie etc)
handful baby spinach leaves
3 sliced cherry tomatoes
3 eggs
1 cup (250ml) cream
1 lemon, rind grated

Spread the salmon in the pastry case. Arrange brie slices over salmon meat and top with spinach leaves and tomato slices.

Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-35 minutes or until just set.