Smoked Salmon Quiche

50 g/2 oz plain white flour
50 g/2 oz wholemeal Hour
pinch of salt
pinch of cayenne pepper
50 g/2 oz polyunsaturated margarine
ice-cold water
Filling:
3 eggs
150 ml/%t pint skimmed milk
100 g/4 oz cottage cheese, sieved
2 tablespoons snipped chives
salt
freshly ground black pepper teaspoon grated lemon rind
150 g/5 oz smoked salmon

Place the Hours in a bowl and add the salt and cayenne. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Stir in 2 teaspoons of water at a time, until the dough is firm. Lightly knead the dough in a floured board, roll out and use to line 4 individual tins 7.5 cm/3 inches in diameter. Chill for 20 minutes.

Beat the eggs, milk and cottage cheese together. Add the chives, seasoning and lemon rind. Roughly chop the smoked salmon and arrange its the bottom of die pastry cases. Spoon over the egg and cheese mixture.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 20 to 25 minutes until set and golden brown. Serve hot or cold. SERVES 4