Method

Roll pastry out to 5mm thickness and line the base and sides of a 24cm quiche tin with removable base. Blind bake* at 200°C for 10-15 minutes until light golden in colour.  Remove loading and allow to cool.

Cook spinach leaves in a pan until wilted, allow to cool and place in pastry case. Top with half the smoked salmon, 6 sprigs of dill and crumble over ¾ of the Mersey Valley cheese. Combine eggs and cream and pour into the pastry case. Bake at 190°C for 40-50 minutes until egg has set and quiche is golden.  Decorate tart with remaining smoked salmon, Mersey Valley cheese and dill. Serve warm or cold with a crisp garden salad.

*Blind Baking means to bake pastry without filling. Place baking paper in the centre of the raw pastry case and load with uncooked dried beans, pasta or rice. Bake until golden, remove loading and allow to cool.

Recipe is also suitable for mini quiches – makes 24.

Ham, cooked bacon, chicken or canned tuna may be used in place of smoked salmon.

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 50 minutes