SALMON AND BROCCOLI QUICHE

Prep time 40 mins Baking time 30 mins Makes 1 23cm tart

FOR THE CRUST:

375ml (180g) cake flour 5 tbsp grated Parmesan 6 tbsp cold butter, cubed 1 egg 2 tbsp water

FILLING:

2 tbsp butter 1 garlic clove, crushed 2 leeks, sliced 425g canned pink salmon, drained 200g broccoli florets, blanched 3 eggs, beaten 250ml sour cream

For the dough, sift cake flour, stir in Parmesan and rub in butter cubes with your fingertips.

Beat egg and water together and add to the dry ingredients. Cut in the liquid with a knife and mix the ingredients to form a dough.

Knead and wrap it in cling film, and refrigerate for 30 minutes. Preheat the oven to 180°C. Halve the dough. Roll out one half of the dough on to a floured surface and use it to line a 23cm springform quiche tin. Press the dough against the sides and prick the bottom. (Freeze the leftover dough for another quiche.) Blind bake the crust. Remove baking paper and baking beans and bake for 5 minutes more. Set aside to cool. For the filling, heat butter and

sauté leeks until soft. Add garlic and sauté for 1 minute. Set aside.

Place leeks, salmon and broccoli in the crust. Beat eggs, sour cream and seasoning together. Pour over. Bake the tart for about 45 minutes.