WHAT YOU NEED

For the Quiche

1 leek, thinly sliced
1 tablespoon olive oil
500g Savoury Decadent Shortcrust Pastry (see below)
2/3 cup (90g) frozen peas
300g hot-smoked salmon, flaked
1 bunch asparagus, ends trimmed
1 handful dill leaves, roughly chopped
Salt and cracked black pepper
6 large eggs
1¼ cups (310ml) single (pure) cream

For the pastry

2²/₃ cups (440g) gluten-free plain (all-purpose) flour
2½ teaspoons xanthan gum
1 teaspoon salt
280g cold unsalted butter, cut into small cubes
1/3 cup (85g) sour cream
1 large egg, at room temperature

For the pastry

Add the flour, xanthan gum and salt to a food processor and whiz together for 10 seconds.
Add the butter and mix for 30 seconds, until the mixture resembles breadcrumbs, then add the sour cream and egg and mix for 10 seconds, until it comes together and forms a ball.

For the quiche

Preheat the oven to 190°C/375°F (170°C/325°F fan-forced) with the oven rack positioned in the middle of the oven.
Line a baking tray with baking paper.
Remove the base from a 26 x 4cm (10½ x 1½ in) loose-bottomed quiche tin and place the ring on the lined baking tray. Grease with a spray oil or butter.
In a frying pan, sauté the leek in a little oil until lightly golden. Remove from the heat and set aside to cool.
Place the chilled and pre-worked pastry on a floured surface. Using a rolling pin, roll the pastry out into a 36cm (14 in) disc approximately 5mm (¼ in) thick. Gently place the pastry over the quiche ring and let it fall into the tin, allowing it to drape over the top edge. Lightly press the pastry into the shape of the tin and trim it at the top of the ring, leaving an excess 2mm (¹⁄8 in) or so above the top edge to allow for shrinkage while baking. (Any excess pastry can be rolled, flattened and refrigerated or frozen and used at another time.)
Arrange the cooked leek evenly over the base of the pastry, then top with the peas, hot-smoked salmon and asparagus. Sprinkle the chopped dill over and season with salt and pepper.
Whisk the eggs and cream together in a bowl and pour over the top, filling to 5mm (¼ in) from the top.
Bake for 45–50 minutes, rotating the tray halfway through for even cooking, or until the centre of the filling feels firm to the touch and the pastry is golden underneath. (To check this, slide a spatula under the pastry and lift it slightly to take a look.) Once cooked, remove from the oven and leave to cool slightly on the tray.
To serve, place an inverted plate over the quiche, flip it over and remove the ring, then place another inverted plate on the base of the quiche, flip it back over and remove the top plate. Slice and serve.