Smoked Salmon and Parsely Quiche

This light quiche is perfect for a summer’s evening or a picnic lunch. The fresh, grassy parsley perfectly matches the smoked salmon.

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   For the pastry, mix the flour and butter in a bowl until the mixture resembles fine breadcrumbs.
   
   Add the parmesan, parsley and 4 tbsp water and knead until the pastry comes together, then wrap in cling film and chill for about 20 minutes.
   
   Roll out the pastry to 3mm thick on a lightly floured surface then line the greased tart base. Line the pastry with baking paper and fill with baking beans, uncooked rice or lentils and blind-bake for 10 minutes. Remove paper and beans then bake for a further 5 minutes until golden brown and crispy.
   
   For the filling, whisk the eggs and extra yolk in a bowl with the soured cream and season with pepper - not salt as the salmon will be fairly salty. Stir in the chopped parsley, lemon zest and capers.
   
   Scatter the salmon over the base of the tart then pour over filling. Bake for 35 minutes or until set. This is delicious warm or cold and perfect with a mixed herb salad on the side.