Smoked Salmon and Broccoli Quiche – Jack Hook Seafood

Ingredients

• -120g plain flour
• -60g cold butter
• -2 tbsp cold water
• -200g of Jack Hook Seafood’s smoked salmon (cut into strips)
• -Handful of spinach
• -120g broccoli cut into small florets
• -2 large eggs
• -200ml double cream
• -Salt
• -Pepper