2 sheets pre-rolled shortcrust pastry
200g cooked salmon, sliced into small pieces (canned salmon can be used)
3/4 cup of pouring cream
1/2 cup of whole milk
1/2 cup of gruyere or cheddar cheese plus extra for topping
1/2 tsp of sea salt
Freshly ground black pepper
2 Tbsp finely chopped dill
Preheat oven to 180°C.
Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking paper. Half-fill with rice or baking beans. Bake for 10 minutes. Remove paper and beans and bake for another 10 minutes. remove from oven and allow to cool a little.
Spread the salmon evenly over the bottom of the pastry.
In a jug whisk the egg, cream and milk together then add the cheese and seasoning. Pour over the egg mixture over the salmon.
Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.