Preheat oven to 180°C. Line a quiche dish with pastry. If you have one with a removable base, use this instead. Use a small sharp knife to trim excess pastry. TIP: The puff pastry sheets you buy are square and often not the same size as a quiche dish. To solve this dilemma, take one sheet, cut it in half to make rectangles then overlap each on adjacent sides to make a bigger size to fit the quiche dish. Gently roll them to make the seams flat and sealed together. Use your quiche dish as a guide.

Line the pastry case with baking paper. Fill with baking weights (alternatively, use beans or rice). Bake for 10 minutes. Remove paper and weights from top of pastry. Bake for a further 10 minutes, or until pastry is light golden. Reduce heat to 150°C.

Cook the spinach in a frying pan over medium heat for 2 minutes or until spinach wilts. Set aside to cool.

Whisk the eggs, cream and cheddar cheese in a bowl. Arrange the spinach, salmon, spring onion and dill in the pastry case. Gently pour over the egg mixture. Arrange sliced baby tomatoes on top to decorate. Bake for 25-30 minutes, or until the filling is just set.

Place quiche on a large serving plate. Cut into wedges. Serve with lemon wedges, a leafy green salad and fresh crunchy bread.