Step 1

Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.

Step 2

To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.

Step 3

Preheat the oven to 200C/180C Fan/Gas Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.

Step 4

Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.

Step 5

Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.

Step 6

Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.

Step 7

Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.

Step 8

Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.

Step 9

Leave the quiche to cool slightly, then remove from the tin and cut into six slices.