Smoked salmon quiche recipe

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1 x 320g frozen shortcrust pastry sheet, thawed

4 eggs

250ml cream

2 spring onions, chopped

2 tbsp fresh dill, chopped

Salt and black pepper, plus extra for serving

A few dashes of Hot sauce

120g smoked salmon

60g goat’s cheese, chopped into large pieces

Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five minutes until golden brown. Leave to cool slightly.
Whisk the eggs, cream, green onions, dill, salt, pepper and hot sauce. Pour the mixture into the tart shell.
Scatter over the smoked salmon and goat’s cheese.
Bake for 30-35 minutes or until the eggs are set. Leave to rest for 15 minutes before slicing, then scatter with extra dill to serve.

Per Serving 270cals, 17.5g fat (2.8g saturated), 19.4g carbs (0.8g sugars), 9.3g protein, 0.6g fibre, 0.388g sodium

Smoked salmon quiche