How to Fix a gaping dress front

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I really didn't want to waste this dress so I came up with a fix and now I can wear it with dignity.

Salmon and Broccoli Quiche

 Salmon and Broccoli Quiche

Pastry to line a 10 inch tin.

150 grams plain flour

1/2 teaspoon salt

90 grams very cold unsalted butter, cut into 1/2-inch cubes

Enough ice water to form a dough.

1. Add flour, salt a to a food processor. Pulse 2 to 3 times until combined.Scatter butter cubes over flour and process until the butter is broken up. (There should be no uncoated butter). The mixture should be lumpy. You really don't want a fine breadcrumb mixture.Transfer to a medium bowl then sprinkle ice water over mixture — start with 3 tablespoons and add from there. Using your fingertips press the dough into itself. Add more water if necessary.Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. 
2. Roll out the pastry into an oblong fold into three. Roll out again. This will help to put layers in the dough and distribute the butter.
3. Roll out and line a tart tin. I used a 10 inch tine with fairly deep sides. Put the pastry case in the freezer for about an hour. This will stop it from shrinking too much.
4. Preheat the oven to about 190C. This very much depends on your oven. If yours cooks at a lower temperature feel free to adjust the cooking temperature.
5. Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. I usually add baking beans.
6. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in. Now return the pastry case to the oven for 7-8 minutes.
7. Remove from the oven and leave to cool.
8. Turn the oven down to 180C.

For the filling

4 fillets of salmon

4 eggs

1 head of broccoli steamed until al dente. Break the broccoli up a little.

100ml of double cream

150g cheddar grated

salt and pepper.

Poach the salmon in about an inch of seasoned water. It will only take abour 5 minutes to turn opaque. Leave to cool. Skin and break up into large chunks. Set aside

In another bowl beat the eggs with some salt and pepper and the cream to make a smooth custard base.

Cover the pastry base with salmon. 

Top with broekn up broccoli

Top with the grated cheese.

Pour over the custard mix and return to the oven. 

It should cook in abour 20 minutes but this is only approximate. It's ready when it starts to brown on top but there is still a little bit of a jiggle in the middle.