I grew up in a family who almost never ate quiche. It was all because of one brother, and a terrible incident involving a brand new car, being driven home from the showroom. The incident really had nothing to do with quiche and everything to do with a McHamburger, however, the less said about that unhappy chapter of our lives the better. (But I do feel I was a little deprived because of it).

I've spent the rest of my life trying to make up, eating quiche at every opportunity. I can't tell you how long I have been trying to work out how to make you quiche. I think I've found it. AND I have finally found a way to include some fish in our diet.

This quiche has a delicate, filo pastry base, which will crisp up nicely when you reheat it in your oven. Slices of decadent smoked salmon, snipped chives, free range eggs and fresh cream... there's not much not to love.  Delivered to your home frozen, it goes straight from freezer to oven for a speedy dinner.

Eat it for dinner, eat it for a warming lunch. You could even eat it as part of a decadent breakfast/brunch if you're lucky enough to live with civilised folk who understand the joy of breakfast at 10am, rather than 6am.