Salmon and Spinach Quiche

Ingredients:

Roll of gluten free puff pastry

2 salmon fillets, cut into bite size pieces

140g fresh spinach

3 eggs

150ml milk

150ml double cream

3 tbsp grated parmesan

Method:

1. Pre-heat the oven to 180C Fan.

2. Heat the spinach in a frying pan with a little oil until it is wilted. Remove from the heat.

3. Roll out the pastry into a 30cm quiche/flan dish. Place the spinach and the salmon evenly on the pastry. Beat the eggs in bowl, and then mix in the milk, cream and parmesan. Pour the mixture on top of the spinach and salmon - it will spread in the oven so don’t worry about making an even layer - but do pour it around the quiche (so it is not all concentrated in one place).

4. Bake for 35 mins.  Eat hot or cold.