POTATO & SALMON QUICHE

SERVES 4 PREP 10 MINS COOK 20 MINS

• 2 chat (baby) red-skinned potatoes, thickly sliced

• cooking oil spray

• 10 sheets filo pastry

• 8 eggs, at room temperature

• ¼ cup reduced-fat cream

• 1 clove garlic, crushed

• 1 brown onion, finely chopped

• ¼ cup chopped dill

• 415g can pink salmon, drained, flaked

• 100g mixed salad leaves, to serve

1 Preheat oven to 200°C. Place potato slices in microwave-safe bowl with 1 tbsp water. Microwave on High 5 mins until almost tender. Drain.

2 Meanwhile, lightly spray a 24cm x 15cm ovenproof dish with oil. Place two pastry sheets across dish to cover the two long sides. Spray pastry with oil. Place another two pastry sheets to cover the two short sides. Spray with oil. Repeat layering with the remaining pastry sheets.

3 Whisk eggs, cream, garlic, onion and dill in a bowl. Place threequarters of the potato in dish and top with three-quarters of the salmon, pour over egg mixture. Top with remaining potato and salmon, pressing gently into egg mixture. Fold in overhanging pastry to create a border. Bake 15 mins until just set at centre. Serve with salad leaves.