For the pastry
Click here for gluten free recipe*
For the filling
175g/6oz smoked salmon, chopped
100g/3½oz smoked bacon lardons, cooked
100g/3½ new potatoes, cooked and cut into cubes
3 free-range eggs
1 tbsp finely chopped fresh dill
200ml/7fl oz lactose free cream
1 tsp grated nutmeg
salt and freshly ground black pepper
green salad leaves, to serve
*You can also make this crust free.
Roll out the gluten free pastry on a light floured (gluten free) surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
Preheat the oven to 190C/375F/Gas 5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans.
Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
Reduce the temperature of the oven to 160C/325F/Gas 3.
For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case.
In a bowl, beat together the eggs, dill, lactose free cream and nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
Set the quiche aside to cool. To serve, place a wedge of quiche onto a serving plate, then place the salad leaves alongside.
Recipe adapted from: Good Food
*We recommend the help of a registered dietician when following the low FODMAP diet.