Salmon, broccoli and watercress quiche recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Place a 25cm fluted tart tin on a baking tray.​
2. Unroll the pastry, cutting a 5-10 cm slice off the end and pressing this onto the longer side of the rectangle to create more of a square shape to fit the tin. When sealing edges of pastry together, a little water or milk dabbed on with your finger works well to seal.​
3. Press the pastry into the tin, leaving sides overhanging. Cover with baking paper and baking beans, then bake blind for 10 mins. Remove the paper and trim the pastry edges, then return to the oven for 7-8 mins to crisp up.​
4. While the pastry is cooking, place the broccoli florets in a saucepan of boiling water and blanch for 4 mins. Drain and set aside.​
5. In a large bowl, beat the eggs with the crème fraîche. Season and stir in the horseradish. Flake the salmon gently, leaving the odd chunk for texture. Stir this into the egg mix with the chopped watercress, lemon juice and zest, and broccoli florets.​
6. Carefully pour the filling into the pastry shell (you can do this while your quiche sits on the oven tray, if you wish).​
7. Reduce the oven temperature to gas 4, 180°C, fan 160°C and bake for 25-30 mins until golden and cooked through.​
8. Allow to cool for 5 mins before topping with the extra watercress leaves to serve.

Tip: If you don't have baking beans to bake blind, you can use dried beans of any kind, or even rice. Keep the beans or rice in a separate container to use again for blind baking.

Get ahead: Make a day or two ahead, Serve cold, or reheat at gas 4, 180°C, fan 160°C for 15-20 mins.

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