Salmon and broccolini quiche

Rub flour with butter and salt until it resembles coarse meal; add the egg and the water and mix until just combined. Wrap in plastic film and chill to rest.

Dust the counter and the pastry and roll out about 3 mm thick, about 2 inches (5 cm) wider than the cake ring or pan.

Press the dough into the mould with the thumbs from the center outward without stretching; touch up with the rolling pin and chill 30 minutes.

Trim the excess dough, prick lightly with a fork and rest in the refrigerator overnight, uncovered.

Line with two sheets of microwave safe plastic wrap, fill with pie weights, rice or beans and blind bake 30 minutes at 350F (180C).

Mix milk, heavy cream, eggs, a tiny bit of flour, salt, pepper and nutmeg for the quiche sauce.

Parboil the broccolini.

Chop the red onions and cook with a drizzle of olive oil until lightly caramelized.

Cut the fresh salmon into chunks and slice the smoked salmon.

Scatter parmesan over the bottom of the crust so it melts and seals any small holes; layer greens, onions, feta, salmon, more onions, more greens, salmon and parmigiano reggiano.

Add the sauce and bake about 50 minutes.