Step 1: Prepare the pastry crust

Preheat your oven to 180°C (350°F). Roll out the shortcrust pastry and press it into a tart pan. Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans or rice to blind bake. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.

Step 2: Make the filling

In a mixing bowl, whisk together the eggs, double cream, and milk until smooth. Stir in the grated Parmesan, chopped dill, and spring onions. Season with salt and pepper.

Step 3: Assemble the quiche

Spread the smoked salmon slices evenly over the pre-baked pastry crust. Pour the egg mixture on top, ensuring it covers the salmon evenly.

Step 4: Bake the quiche

Place the quiche in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden.

Step 5: Cool and serve

Let the quiche cool slightly before slicing. Serve warm or at room temperature.