Salmon Kefir Quiche with Nut Butter and Sesame Short- crust

This simple delicious and nutritious quiche is made with milk kefir. The probiotics will cook out, however, it’s a fantastic way to use kefir as an alternative to sour milk or yogurt.
The versatility of this recipe is brilliant! I often omit the the salmon and spinach and swap for the same quantities of lardons with Gruyere for a quiche lorraine or leeks and Gruyere for a vegetarian

Serves 6-8
Prep time 15 minutes.

Cook time 45 minutes.

• Ingredients:
  Pastry
  2 tbsp sesame seeds.
  200g Wholemeal flour plus extra for dusting. 2 tsp baking powder.
  50g unsalted butter plus extra for greasing. 50g Almond butter.
  3 tbsp water.
• 
  Filling
  25g butter.
  1 large onion.
  4 eggs.
  125ml milk kefir.
  125ml crème fraîche.
  1/4 tsp cayenne pepper.
  1/4 tsp grated nutmeg.
  pinch of salt and pepper.
  60g baby spinach leaves (plus extra reserved decoration).
• 100g smoked salmon.

Method:
Pastry

1. Preheat the oven to 200c/gas mark 6 and place a baking tray inside.
2. On a low heat toast the sesame seeds in a small dry frying pan until golden and put onto a
   plate to cool.
3. Grease the pastry tin with a thin layer of butter and set aside.
4. Place all the dry ingredients into a mixing bowl.
5. Rub in the butters until the mixture resembles breadcrumbs.
6. Add water as required to make a soft manageable dough.
7. Roll out the pastry onto a lightly floured work surface and carefully place to line the tin.
8. Use a small sharp knife to trim any excess pastry and use to patch any holes or cracks.
   Filling
9. Melt the butter in a frying pan on a low to medium heat. Add the onion and cook until soft for approximately 10 minutes. Stir occasionally ensuring not to brown.
10. Whilst the onion is cooking whisk the eggs, kefir and crème fraîche together and mix in the cayenne pepper, nutmeg with salt and pepper.
11. Mix in the spinach.
12. Pour the mixture into the flan tin and place the salmon on top.
13. Place in the oven on top of the baking tray (this helps avoid a soggy bottom) and bake for 30
    minutes or until the quiche is cooked through to the centre.
14. Remove and allow to cool a little.
15. Sprinkle with the remaining spinach leaves or garnish of your choice and serve.