Smoked Salmon and Potato Quiche

Ingredients for  8  Servings

• 225g

  Ready-made shortcrust pastry
• 1

  Egg, beaten
• For the Filling

• 175g

  Smoked salmon, chopped
• 100g

  Smoked bacon lardons, cooked
• 100g

  New potatoes, cooked and cut into cubes
• 3

  Eggs
• 1 tbsp

  Finely chopped fresh dill
• 200ml

  Crème fraîche
• 1 tsp

  Grated nutmeg
• -

  Salt and freshly ground black pepper
• -

  Green salad leaves, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Roll out the shortcrust pastry until it is slightly larger than a 25cm loose-bottomed cake tin.
3. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Place in the oven and bake for 20 minutes.
4. Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the tart to the oven and bake for a further five minutes, or until golden-brown.
5. For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case.
6. In a bowl, beat together the eggs, dill, crème fraîche and nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
7. Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
8. Set the quiche aside to cool.
9. To serve, place a wedge of quiche onto a serving plate, then place the salad leaves alongside.