Step 1

To make the pastry, sift the flour into a medium bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until the mixture begins to hold together. Use your hands to bring the dough together in the bowl.

Step 2

Turn the pastry onto a lightly floured surface and use your fingertips to gently knead until just smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

Roll out the pastry between 2 sheets of non-stick baking paper to a 28cm disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Use a fork to lightly prick the base all over. Place in the fridge for 15 minutes to rest.

Step 4

Preheat oven to 190°C. Place the tart tin on a baking tray. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 180°C.

Step 5

Whisk together the cream, eggs and dill in a large jug. Season with salt and pepper.

Step 6

Arrange the smoked salmon and camembert evenly over the base of the quiche. Carefully pour the egg mixture into the quiche shell. Bake in oven for 35-40 minutes or until the filling is golden and just set in the centre. (To freeze, see note.)

Step 7

Cut the quiche into wedges and serve with mixed salad leaves.