Instructions: Line a deep 20cm (8in) tart tin with pastry and rest in the fridge for 30 minutes.

Prick the base with a fork line with greaseproof paper or foil and fill with baking beans.

Bake blind at 200C (400F gas mark 6) for 10 minutes.

Remove beans and paper and return to the oven for 5 minutes or so to dry out.

Cool at least until tepid before filling.

Cook the shallots gently in the butter until translucent without browning.

Beat the eggs with the cream dill lemon zest salt and pepper.

Distribute the shallots and strips of salmon evenly over the base of the pastry case.

Pour in the cream mixture.

Bake at 180C (350F gas mark 4) for about 30-40 minutes until just set.

Serve warm or cold.

This is definitely a quiche for a special occasion so dont try to cut corners. You could just about get away with using whipping cream instead of creme fralche but please dont ruin it by using milk. Make something else instead.

Serves 8

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