Name: Salmon & watercress quiche
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10
Cuisine: French
Ingredients: 350g plain flour plus extra for dusting; 1 tsp salt; 140g cold butter cut into cubes; 3-5 tbsp very cold water; 50g watercress roughly chopped; 200g smoked salmon shredded; 1 tbsp chopped dill; 5 eggs beaten; 100ml milk; 250ml double cream

350g plain flour
plus extra for dusting
1 tsp salt
140g cold butter
cut into cubes
3-5 tbsp very cold water

For the filling

50g watercress
roughly chopped
200g smoked salmon
shredded
1 tbsp chopped dill
5 eggs
beaten
100ml milk
250ml double cream

Method

step 1
First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
step 2
Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin – don’t trim off the excess pastry just yet though, as it will shrink a little when it cooks.
step 3
Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
step 4
Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.