SALMON AND SPINACH QUICHE

Preheat your oven to 180 deg C . Combine 210 gm can of red salmon ( drained and mashed ) with 250 gm of sour cream , a small bag ( 300gm ) of baby spinach leaves ( finely chopped ), 4 eggs lightly beaten , 100gm of tasty grated cheese , 2 tbs of dried chives and a good sprinkle of cracked black pepper . Mix gently to combine . Line a flan pan ( 20 cm ) that has been greased and lined sides and base with 2 joined sheets of pre made puff pastry . Pour in the quiche mixture and bake for 35 minutes or until firm to touch .