Smoked Salmon Quiche

Combine the flour and ½ tsp salt in a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining. Add the ice-cold water one tablespoon at a time, tossing with a fork, until the dough just comes together when pressed. Shape into a flat disc and wrap tightly in cling film.

Refrigerate the dough for at least 1 hour, or overnight.

Remove the dough from the fridge and let it sit for 5 minutes. On a lightly floured surface, roll out to a 30cm circle roughly 3mm thick. Drape over a 23cm loose-bottomed tart tin, press gently into the edges leaving a 1cm overhang, and prick the base all over with a fork.

Refrigerate the lined tart tin for 30 minutes.

Preheat the oven to 200°C (fan 180°C). Line the chilled pastry case with baking parchment and fill with ceramic baking beans or dried pulses. Blind bake for 15 minutes until the sides look set and dry.

Remove the baking beans and parchment. Return the pastry case to the oven and bake for a further 8 minutes until the base is golden and dry to the touch.

Brush the warm base immediately with the Dijon mustard and let it cool for 10 minutes, then trim the overhanging pastry with a sharp knife.

Reduce the oven temperature to 170°C (fan 150°C). Whisk together the eggs, crème fraîche, milk, remaining ½ tsp salt, white pepper and nutmeg in a jug until completely smooth.

Scatter the diced shallot, dill, chives and lemon zest evenly over the pastry base. Arrange the smoked salmon pieces loosely on top, then scatter over the Gruyère.

Pour the custard mixture slowly over the filling, allowing it to settle between the salmon pieces.

Bake at 170°C for 30–32 minutes until the custard is just set with a slight wobble in the very centre when the tin is gently nudged — the internal temperature of the custard should read 75°C on an instant-read thermometer. The top should be pale golden with no liquid shimmer.

Remove from the oven and let it rest in the tin for at least 15 minutes before slicing and serving. The quiche is equally good warm or at room temperature.