Quick, nutritious and packed with flavour, this quiche is easy to prepare and perfect for sharing and batch cooking.

Preparation Time: 15min
Cooking Time: 20min
Serves: 8

1. Preheat oven to 220°C, Fan Oven 200°, Gas Mark 7.
2. Unroll the pastry and use to line a 28 x 21 x 3cm deep rectangular tin, trimming the edges and pushing them into the base to fit nice and neatly.
3. Lightly prick the base all over. Line with the paper the pastry was rolled up in. Fill with baking beans or dry rice and bake for 15min.
4. For the filling: Heat the oil in a frying pan, add the onions and a pinch of salt and cook over a medium heat for 5min. They should be soft and beginning to brown a little.
5. Save a handful of watercress leaves for garnish. Roughly chop the rest and stir into the onions along with the frozen peas. Cook for a few more min until the leaves have wilted. Remove from the heat, stir in the mustard and season to taste.
6. Drain the salmon, discard any skin and large bones, then flake the rest.
7. Remove the pastry from the oven and lift out the paper and beans. Scatter half the vegetable filling over the base, then the salmon, followed by the rest of the vegetables.
8. Beat the eggs with the milk then pour into the pastry case. Bake for 25min until the filling is golden and set. Cool for a few min before scattering with the reserved watercress. Serve warm or cold in wedges.

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