• Make the gluten free pastry and chill. When ready to make the quiche, preheat the oven to 180C / Fan 160C / Gas Mark 5.
• Once the pastry is chilled, roll out to around 4mm thick and press into your quiche dish. Trim the edges and prick the bottom with a fork or knife. Place a sheet of baking paper on top and fill with baking beans.
• Blind bake the pastry for 10-15 minutes, then take out of the oven and carefully remove the baking beans and paper. Place back in the oven and bake for a further 5 mins. Remove from the oven while you make the filling.

FOR THE FILLING

• To make the quiche filling, cut the broccoli into small florets and steam for 5 minutes. Leave to cool slightly then add to a large jug along with the eggs, cream, milk and salmon, plus a good seasoning of salt and pepper. Mix well.
• Pour the filling into the baked pastry crust and place back in the oven for 35-40 minutes until the filling has set. Serve hot or cold.