This quiche can be made with any spring green vegetables you have in the fridge. I meant to put in asparagus, but forgot to buy it! Fortunately found a zucchini lingering in the crisper.

Makes a lovely light meal with a green salad - and you could throw in a baked potato for any carb lovers.

Ingredients:

Pastry:

300g plain flour

1 egg

150g cold butter

icy cold water

1 egg to brush pastry case

1 x tbsp seeded mustard

Filling:

150g hot smoked salmon

1 x zucchini, sliced

olive oil

1 x leek sliced

1 x tbsp fresh dill, chopped

100g feta, chopped

4 eggs

300ml cream

1. To make pastry: Pulse flour and butter in food processor till it forms fine breadcrumbs. Add egg, then enough cold water to bind it together. Stop food processor as soon as it starts to come together - you don’t want to overwork it.

2. Roll out into a disc. Cover with cling wrap and chill in fridge for at least 30 minutes.

3. Preheat oven to 200 degrees C fan forced.

4. Heat some olive oil in frying pan and gently cook leeks till starting to soften. Add zucchini and spring onions and cook gently till just starting to colour.

5. Roll out pastry and line 22cm greased flan dish.

6. Blind bake for 15 minutes, then egg wash and bake for further 10 minutes. Remove from oven and turn oven down to 180 degrees.

7. Spread seeded mustard over the base.

8. Flake salmon over base, then feta and dill, then vegetables.

9. Beat up eggs and cream and add a little salt and pepper. Pour gently over the ingredients in the dish.

10. Bake for about 30 minutes till just set.