Method: 

Kumara Pastry: Preheat the oven to 180°C. Bake the kumara for approx. ½ an hour or until soft, and let cool for 10 mins. Peel the kumara, weigh out 200 g, and mash in a bowl. Keep the remaining kumara to fill the quiche.

When the mash has cooled, add the egg, salt and work in the flour to form a dough. Roll out the dough, and line a sprayed or greased quiche tin. You will need to press the dough out to the edges and up the sides of your tin.

Bake blind by cutting a round of baking paper slightly bigger than your quiche tin, place on top of the pastry and fill with ceramic beans or rice. Bake in a preheated oven at 180°C, until the pastry is set. Carefully lift out the baking paper and ceramic beans/rice. Cook a little longer until the pastry is cooked. Remove from the oven.

Filling: Preheat the oven to 160°C. Heat the butter in a small saucepan and wilt the spinach briefly. Remove from the heat.

Distribute the salmon evenly over pastry, along with the wilted spinach and remaining kumara. In a bowl whisk together the cream, chives, beaten eggs, salt and pepper. Carefully spoon the mixture over the salmon and spinach in the pre-baked pastry case.

Place the quiche in the oven and cook until the filling is set and taking on a little colour, around 20 – 30 mins.

Serve warm with a green salad, and relish or chutney.

Serves 6 – 8