Smoked salmon and potato quiche
Ingredients
- 225g/8oz ready-made shortcrust pastry
- 1 free-range egg, beaten
- 175g/6oz smoked salmon, chopped
- 100g/3½oz smoked bacon lardons, cooked
- 100g/3½ new potatoes, cooked and cut into cubes
- 3 free-range eggs
- 1 tbsp finely chopped fresh dill
- 200ml/7fl oz crème fraîche
- 1 tsp grated nutmeg
- salt and freshly ground black pepper
- green salad leaves, to serve
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