Pastry

1. Add 225 g flour, 100 g cold butter, and a pinch of salt to a food processor.
2. Pulse until the mixture looks like coarse crumbs.
3. Drizzle in 2 to 3 tbsp cold water just until the dough comes together.
4. Turn it out, gently knead once or twice, wrap it in cling wrap, and rest it in the fridge for 20 minutes. This helps stop shrinking later.
5. Once rested, roll the pastry out and softly press it into a quiche dish. Don’t stretch it. Let it fall where it wants to.
6. Trim the edges neatly. No blind baking needed.

Filling

1. Preheat the oven to 338°F (170°C).
2. Scatter 1 finely chopped onion evenly over the pastry base.
3. Add a light layer of 2 cups of grated cheese, followed by 2 cups of baby spinach.
4. Sprinkle over 1 to 2 tbsp capers, then add another small handful of the cheese.
5. Arrange 150 g smoked salmon over the top and dot with 120 g cream cheese. Tuck in some asparagus here and there.
6. In a bowl, whisk 6 jumbo eggs, 1 tbsp vegetable stock powder, 200 ml milk, and 100 ml cream until smooth.
7. Pour the mixture slowly over the filling, letting it settle into the layers.
8. Gently fold or crimp the pastry edges inward if needed. Place the dish on a baking tray just in case.
9. Bake for 60 minutes, until the center is set with a slight wobble and the top is lightly golden.
10. If the pastry edges brown too quickly, loosely cover them.
11. Rest the quiche for 10 minutes before slicing. It firms up and cuts better, promise.