Ingredients

• 225g/8oz ready-made shortcrust pastry
• 1 free-range egg
• beaten
• 175g/6oz smoked salmon
• chopped
• 100g/3½oz smoked bacon lardons
• cooked
• 100g/3½ new potatoes
• cooked and cut into cubes
• 3 free-range eggs
• 1 tbsp finely chopped fresh dill
• 200ml/7fl oz crème fraîche
• 1 tsp grated nutmeg
• salt and freshly ground black pepper
• green salad leaves
• to serve

Directions

• Preheat the oven to 180C/350F/Gas Mark 4.
• Roll out the shortcrust pastry until it is slightly larger than a 25cm/10in loose-bottomed cake tin.
• 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.
• 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.
• For the filling
• arrange the smoked salmon
• lardons and new potatoes evenly in the bottom of the pastry case.
• 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.
• Transfer the quiche to the oven and bake for 30-40 minutes
• or until the egg mixture has set.
• Set the quiche aside to cool.
• To serve
• place a wedge of quiche onto a serving plate
• then place the salad leaves alongside.