Hot Smoked Salmon Quiche

For a 20 cm Quiche, you'll need:
Filling:
1 cup Chopped Broccoli Florets
2 cups Chopped Spinach
1/2 Onion, Chopped (or Chopped Leek - only white part, about 1/2 cup)
1 tablespoon Butter
200 grams Hot Smoked Salmon, broken into chunks, skin removed
1/2 cup Grated Cheddar
1/2 cup Cream
3 large Eggs (or 4 if small)
Salt & Pepper to taste
2-3 teaspoon of finely chopped spring onion and coriander
A few scratches of lime zest

Case:
1 and 1/4 sheets of frozen Short Pastry

Pre heat the oven to 210 degrees C

Grease a flan tin (I use 20 cm Spring Form) and line with thawed pastry, work gently to the side. Trim the excess and patch up the side to about 3-4 cm high. Prick the pastry with fork several times and put the whole pan in the freezer for 10 minutes. Cover base with baking paper and weight down with pie weight of clean garden pebbles and bake blind for 10 minutes. Remove the weight and paper and brush the base with beaten egg and bake for 4 or 5 minutes further until lightly golden brown. Set aside and reduce the oven to 180 degrees C.

On medium high heat, fry onion with butter until soft. add chopped vegetables and stir fry for a few minutes to get red of excess water. Season with salt and pepper - do't be too heavy handed - salmon is star of the show and smoked salmon normally comes seasoned. Line the case with vegetables and hot smoked salmon pieces. In a jug, beat the eggs, add cream and cheddar. Pour the mixture into the case. Sprinkle the quiche with lime zest, chopped coriander and spring onion and a few rounds of freshly milled black pepper. Bake for 40 minutes.

When the quiche is cooked, rest to cool in the pan for 10 minutes before transferring to the plate. Serve warm or cold with Tomato Salsa.