Salmon and Spinach Quiche

Preparing the Shortcrust Pastry

1. Sift the flour into a large bowl and add the salt and diced butter.
2. Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs. 
3. Add the water gradually just enough to make a firm dough. Knead the dough briefly on a floured surface and turn it into a ball.
4. Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

Preparing the Filling

1. While the pastry is cooling down, start preparing your quiche filling.
2. Cut the salmon fillet into chunky dice size of 3 cm (1") and set them aside.
3. Place a wok or a large pan on medium heat and add olive oil.
4. When the pan is hot, add the onions and sauté for a few minutes, until soft and translucent.
5. Add the garlic and sauté for 30 seconds before adding the spinach leaves.
6. Cook until the spinach has wilted and then transfer it into a sieve to get rid of excess liquid. Add the dill, set it aside, and proceed to blind baking the pastry.

Baking the Crust

1. Take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
2. Whisk the egg and then add the cream (or milk), salt, pepper, nutmeg and the grated cheese. Mix well and keep it aside.
3. On a lightly floured surface, roll out the pastry slightly larger than the pie dish, large enough to cover the bottom and sides of the tin. 
4. Carefully place the dough into a 20 cm (8") fluted tart pan. Tuck it in with your fingers, making sure it is completely smooth.
5. Prick the dough all over with a fork, cover and place it in the freezer for at least 15 minutes (or fridge for 30 minutes). This helps to reduce pastry shrinkage when cooking.
6. Preheat the oven to 180 °C (360 °F).
7. Line the tart tin with parchment paper or tin foil, covering the edges to avoid them from burning.
8. When the oven is heated to 180 °C (360 °F), fill the pastry with dried chickpeas or pie weights to prevent the dough from rising and bake for about 15 minutes.
9. Remove the chickpeas or pie weights and cook for another 8-10 minutes until golden brown.
10. Remove crust from the oven and let it cool down for 10 minutes before filling it up with spinach and salmon. You can do this stage up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
11. Reduce the oven temperature to 175 °C (350 °F).

Building the Quiche and Baking

1. Spread the salmon pieces on the bottom of your pie crust and sprinkle on some seasoning.
2. Add the cooked spinach and pour in the egg mixture carefully over the top.
3. Place the quiche tin on a foil-lined baking sheet and transfer it to the oven. Bake it for 30 minutes or until just set in the centre. The quiche will begin to puff up while cooking but it will slightly deflate once it is out of the oven.
4. Remove the quiche from the oven and let it cool down on a wire rack for 15 minutes before serving.