Smoked Salmon Quiche

What you will need

For the pastry

• 225g Of ready made short crust pastry
• One egg, beaten

For the filling

• 175g of chopped smoked salmon
• 100g of smoked bacon lardons
• Three free range eggs, beaten
• One tablespoon of freshly chopped dill
• 200ml of Crème faiche
• One medium sized onion, diced
• Two medium sized red peppers, roasted and sliced thinly

Preheat your oven to 180
Roll out your short crust pastry on a floured surface until it is slightly larger than a 25inch loose bottomed cake tin.
Line the tin with some grease proof paper, or grease with some butter.
Prick the base of the pastry with a fork, line pastry case with greaseproof paper and dried beans, and bake for 20 minutes.
While your  pastry is baking, Add your bacon lardons to a medium sized frying pan and cook until crispy, Add your diced onion and cook for 4 to 5 minutes alongside with half a clove of finely minced garlic. set aside to cool
Remove the greaseproof paper with the dried beans. Brush the pastry with the beaten egg and return to the oven for 5 minutes.
In a large bowl combine the crème fraiche , 3 eggs, seasoning, smoked salmon and bacon  and onion mixture. Mix well.
Pour the filling into the pastry case, Season with black pepper and add sliced roasted red peppers on top.
Transfer the quiche to the oven and cook for 30-40 minutes, Until the egg mixture has set.
Allow to cool , Serve with a dressed side salad.