Roll out dough, and line the tin.
Place half the smoked salmon slices in the bottom.
Snip basil roughly.
Distribute half the spinach and all ofthe basil over the salmon.
Pour over 1/3 of the quiche mixture.
Add rest of salmon slices...
...the remaining spinach...
...and finally pour over the remaining mixture...
.. to ½ centimetre from the top of the tin, then spread grated cheese over the surface.
Put in the oven, on a low shelf to cook the base of the quiche well, and bake for 30 to 40 minutes.
Serve warm or cold.
Last modified on: February 21th 2011