1Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray into heat up.
2Use the pastry to line a 23cm/9in quiche tin. Line the pastry with baking paper and fill with baking beans. Place the tin on the preheated baking tray and bake for 10mins. Remove the baking beans and return to the oven for 10mins.
3While the pastry is in the oven whisk the eggs and milk in a large jug, once combined careful mix in the salmon, peas and chives if using.
4Pour the mixture into the pastry case and bake in the oven for 30 mins or until the filling is just set. Using a sharp knife trim any excess pastry.
Sat fat (g)
1 x 300g canned garden peas
1 x 170g canned skinless boneless pink salmon
375g ready rolled shortcrust pastry
Plain flour for dusting
5 large eggs, beaten
150mls semi skimmed milk
2 tbsp finely chopped fresh chives, optional
Large green salad, dressed in lemon juice and black pepper, to serve