Salmon Quiche

Place the flour, ¼ tsp of salt and butter into a food processor; process until mixture looks like fine breadcrumbs and there are no lumps. With the motor running, add the egg and process until pastry just comes together in a ball. Turn pastry out onto a cold surface. Press a pastry into a disc about 3 cm thick; wrap dough in plastic. Refrigerate about 15 mins.

Grease a 28 cm loose-based flan tin. Place pastry between two sheets of non-stick baking paper. Roll gently with a rolling pin until large enough to line the tin. It needs to be done quite slowly so that it is being flattened, rather than stretched. Slide pastry in paper onto a large tray; refrigerate for 15 mins.

Ease pastry into flan tin; press into side and trim edge. Refrigerate for another 15 mins.

Meanwhile, preheat oven to 200 C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins or until starting to turn golden. Remove paper and weights. Bake for a further 10 mins or until base is light golden.

Place half the mozzarella cheese in the base of the pastry. Spread baby spinach over top. Arrange salmon cubes evenly over spinach, then scatter with onion and half the dill.

Whisk the extra eggs in a large bowl with a fork until combined. Add cream and season with salt and pepper. Pour egg mixture into pastry case and top with remaining mozzarella. Bake for about 35 mins or until golden brown on top and just firm in the middle. Remove from oven; cool a little before serving.

Sprinkle quiche with extra dill; serve with lemon quarters and watercress, if desired.