AVOCADO SALMON QUICHE

FOR THE PASTRY:
2 cups flour
1/4 lb. butter
1/4 cup water, approximately
1/3 cup plus 3 Tbsp. dried beans or rice (for blind baking crust)
FOR THE FILLING:
1/2 lb. can salmon, drained and broken slightly with a fork
1/3 cup plus 3 Tbsp. grated tasty cheese
4 green shallots, chopped
2/3 cup plus 2 Tbsp. milk
2/3 cup plus 2 Tbsp. cream
3 eggs
2 Tbsp. plus 2 tsp. tomato sauce
2 tsp. canned green peppercorns, drained and crushed
1 medium avocado, peeled and sliced (to serve)

TO PREPARE THE PASTRY:
Preheat oven to temperature 375 degrees F.

Sift flour into a bowl. Rub in butter and add enough water to mix to a firm dough. Cover and refrigerate 30 minutes.

Roll pastry large enough to line a 9 inch flan tin. Cover with greaseproof or parchment paper and cover paper thickly with dried beans or rice.

Bake 7 minutes; remove paper and beans and bake further 7 minutes. Cool to room temperature.

Lower oven to temperature 350 degrees F.

TO PREPARE THE FILLING:
Combine salmon in a bowl with cheese and shallots; set aside.

Combine milk, cream, eggs, tomato sauce, and peppercorns in a separate bowl and mix well.

Spread salmon mixture into pastry case and pour in egg mixture.

Bake 30 minutes or until set.

Serve topped with avocado.

Servings: 4