110g plain flour
50g cold diced butter
Pinch of salt
A little Cold water
450g ethically sourced salmon fillet
5-6 artichoke hearts drained & chopped in half
4 eggs
200ml double cream
200ml crème fraiche
2tbs grated Parmesan
A pinch of fresh grated nutmeg
Salt pepper
A handful finely chopped chives
Make the pastry. With your fingertips Rub the butter into the flour and salt then gently add the water and bring together to form a dough. Wrap in cling film and refrigerate 20-30 mins.
Lay the salmon filet in an oven proof dish season and drizzle with a little oil and bake 12-15 mins then leave to cool.
Roll the pastry on a lightly floured surface and press into a greased fluted tin.prick the base with a fork. Sit on a baking tray and bake @200c 25-30 mins til golden. Allow to Cool and using rolling pin roll over the top to neaten the edges. Whisk the eggs cream crème Fraiche nutmeg chives and half the cheese season well . Flake the salmon and dot on the base of the quiche along with the artichokes then pour in the cream mix and sprinkle on the rest of the cheese. Sit on a baking tray and bake @200 for a further 25-mins til set allow to cool slightly before serving.