1. Place the dough in an 8-inch (20 cm) diameter tart tin. Trim excess dough and remove it. Prick the bottom of the dough with a fork. Cover with baking paper and baking weights. Then bake the quiche crust in a preheated oven at 375°F (180°C) for 15 minutes.

2. In the meantime make the filling. Divide the smoked haddock into two. Shred one part up, dice the other half. Then add the egg, cream, cooked spinach, shredded smoked haddock, half of the grated cheese and creamed horseradish in the bowl of the Stand Mixer Mini. Season with a pinch of pepper, salt and garlic.

3. Attach the flat beater and then lower the mixer head. Select speed 4. Add the milk to the ingredients after 10 seconds. Mix the quiche filling for another 2 minutes. Then turn the speed off and remove the flat beater.

4. Remove the parchment paper and baking weights from the baked crust. Then pour in the quiche filling. Top with the diced smoked haddock and remaining grated cheese. Season with extra pepper and salt. Then bake the quiche for 30 minutes in a preheated oven at 375°F (180°C) for 30 minutes. Serve the quiche warm or cold.