Step 1

Pre-heat the oven to 200°C /390°F (fan-forced).

Step 2

In a food processor, mix the flour, butter and sea salt until a crumb forms. Thermomix 10 seconds, speed Gradually add the water until the pastry comes together into a firm dough (that holds together but doesn’t stick to your fingers).  Thermomix flour symbol 2 minutes. If the weather is warm, put it into the fridge for 10 mins before rolling out.

Step 3

Grease a spring form quiche tin and roll the pastry out onto a piece of baking paper so that it will cover the base and sides of the tin. Invert it into the tin and trim the sides and prick the base 4 or 5 times with a fork. With the baking paper on top, fill with pastry weights and blind bake for 10 minutes on the bottom shelf of the oven.

Step 4

Grate the parmesan. Thermomix 10 seconds speed Set aside.

Step 5

Beat the eggs, milk, salt, pepper and lemon zest until frothy. Thermomix 30 seconds, speed 4.

Step 6

Once the pastry is ready, remove the baking paper and weights and spread the spinach and red onion evenly over the base. Then arrange pieces of the smoked salmon over the base and scatter over the capers and parmesan.

Step 7

Pour over the egg mix, taking care not to over fill it and bake for 25-30 minutes or until the centre is just set firm (it ususally puffs in the centre when cooked)

Step 8

With a green salad.

Step 9

Re-heat in a low oven until just hot.

Step 10

In an airtight container in the fridge or freezer.