Directions

• Place a 24cm quiche ring or tart tin with a removable base, 4cm deep, on a baking sheet lined with greaseproof paper. Roll out the pastry on a lightly floured surface into a 29cm circle about the thickness of a £1 coin, then gently ease it into the quiche ring, leaving the overhang. Place it in the fridge to chill for at least 20 minutes.
• Meanwhile, bring a saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the broccoli florets to the boiling water and blanche for 2 minutes. Drain them well, then immediately add to the iced water to stop the cooking and set the colour. Drain again and pat dry, then set aside.
• When you are ready to bake, preheat the oven to 170˚C Fan/190˚C/Gas Mark 5. Line the pastry with greaseproof paper and fill the case with raw rice. Place the baking sheet in the oven for a further 5 minutes. When you remove the pastry case from the oven, turn the temperature down to 160˚C/Fan/180˚C/Gas Mark 4.
• Scatter the florets around the pastry case and top with the smoked salmon. Beat the eggs with the cream and milk, stir in the cheese and dill and season with salt and pepper. Slowly pour this mixture over the broccoli and salmon. Return the baking sheet to the oven and bake for a further 45 minutes, or until the filling is set and the top is golden brown. If the pastry appears to be browning too much, scrunch a strip of kitchen foil over the edge.
• Transfer to a wire rack and leave to cool to room temperature. Just before serving, roll a rolling pin over the top or run a knife around the outer edge to cut off the excess pastry.