Broccoli, smoked fish and dill quiche

Use 400g savoury short pastry to save time making the base. For a variation replace the smoked fish with 4 rashers (100g) bacon, chopped and lightly fried, and use parsley instead of dill. Preparation time: 30 minutes + pastry resting time Cooking time: 45 minutes

Serves 4

Pastry 1 cup (150g) standard white flour 1⁄2 cup (80g) wholemeal flour or use extra white flour 1⁄2 tsp salt

150g chilled butter, cut into 1cm cubes

4-5 tbsp cold water

Filling 8 eggs

1⁄2 cup (150g) sour cream or cream

1 tsp salt

2 heaped cups broccoli florets (about 250g), lightly steamed 250g smoked fish

2 spring onions, finely chopped

1 tsp fresh dill or parsley, finely chopped

Cracked black pepper

First, make the pastry (or use 400g store-bought savoury short pastry). Place the flours and salt into a food processor and pulse to combine. Add the chilled butter and pulse 6-8 times until the butter pieces are pea-sized. Add the water 1 tablespoon at a time while pulsing the processor until the dough holds together when pressed. Tip onto the bench and quickly bring together into a flat round. Place in a lidded container and chill for at least 30 minutes.

Preheat oven to 190C and place a heavy baking tray in the middle of the oven. Grease a large quiche dish (my one is 28cm wide by 4cm high).

On a lightly floured bench, roll the pastry into a 30cm round, about 4mm thick. Lift carefully onto the quiche dish, pressing gently so it fits in evenly. Rest the pastry base in the fridge for 15 minutes to prevent shrinking during cooking.

Whisk together the eggs, sour cream and salt. Scatter the chilled base with broccoli, smoked fish, spring onions and dill. Pour over the egg mixture and finish with a generous grind of black pepper.

Place the quiche directly onto the preheated tray in the oven and bake for 40-45 minutes until the egg is set.

Serve hot or cold with aioli and salad.