1. Heat the oven to 170°C/150°C fan/gas mark 3. Spray or wipe a small frying pan, preferably non-stick, with oil. Fry spring onions and watercress until soft and golden. Leave to cool.
2. Cook the asparagus or peas in boiling water until just tender, drain well and leave to cool.
3. Roughly flake the salmon and spread over the base of a small ceramic or non-stick sandwich tin, about 20cm diameter. Add the onion and watercress mix and the asparagus or peas.
4. Beat together the quark, egg, cornflour, milk and half the cheese. Season with black pepper and spoon evenly over the fish mixture. Sprinkle with the remaining cheese.
5. Cook slowly for 25–30 minutes or until lightly set. Leave to cool until just warm before eating.
- It’s important to leave the ‘quiche’ to cool a little, as it carries on setting once out of the oven. Cut it too soon and it will be watery underneath.
- Leftovers can be kept covered in the fridge for 3–4 days. Enjoy cold with salad and wholegrain bread. Be sure to choose a tinned salmon with the lowest salt content.