For the pastry:
175g plain flour, plus extra for dusting
85g hard block margarine or chilled butter, cut into cubes
For the filling:
200g smoked salmon
1 onion, peeled and chopped
125g Gruyère cheese, grated
2 large eggs
250ml single cream
Salt and freshly ground black pepper
To make the pastry, pour the flour in to a large mixing bowl, using your fingertips rub in the margarine, keep rubbing together until the mixture resembles fine breadcrumbs.
Add three tablespoons of cold water to the mixture until the pastry comes together in a ball.
Lightly flour your work surface and roll the dough out until it’s about 20cm in size.
Line your loose-bottomed pastry tin with the dough, trimming off any overhanging pastry with a sharp knife.
Chill in the fridge for 30 minutes.
Preheat the oven to 220°C/gas mark 7.
Prick the bottom of the pastry case with a fork, to prevent air bubbles from forming, then line the base and sides with baking parchment and place baking beans on top.
Bake for 10 minutes in the oven.
Remove the baking parchment and beans and bake for a further 10 minutes or until the pastry base is lightly golden.
Reduce the oven temperature to 180°C/gas mark 4.
In a saucepan sauté the onion and spinach in the pan.
Once cooked add the fried ingredients to the bottom of the pastry case.
Slice the salmon in to pieces and add to the pastry case.
In a bowl, combine the eggs, cream, salt and pepper and grated cheese and pour in to the pastry case.
Bake for 25 – 30 minutes or until the quiche is golden brown or just set.