1 box of frozen spinach, thawed and strained of excess water 1 415gm tin of pink salmon (or red if you like that better), drained and smashed up 4 eggs, beaten 3/4 cream 1/4 milk 1 cup grated tasty cheese 1 Tbs dill 1-2 sheets of shortcrust pastry Salt and pepper to taste
Pre-heat oven to 180C.
Prepare pastry as per packet instructions into a quiche/pie dish.
Combine salmon, eggs, cream, milk, cheese, dill, salt and pepper in a medium mixing bowl. To the pastry add the spinach, spreading out evenly across the base. Pour in salmon mixture and bake for 30 - 40 minutes until the centre of your quiche looks firm and the top is golden brown. Rest for 5 minutes before serving.