1. For the pastry, tip the flour, butter and icing sugar into a food processor until the mixture resemble breadcrumbs. Pulse in one British Lion egg at a time until the mixture starts to resemble a dough and add salt and pepper.
2. Tip the mixture onto a clean work surface and bring it together into a ball. Split into two, wrap in cling film. Refrigerate one half for an hour to rest and place the other portion in the freezer for another quiche.
3. Lightly dust your surface with flour and roll out the pastry until it is the thickness of a pound coin. Dock the pastry by pricking all over with a fork.
4. Place the pastry into a fluted flan/quiche tin. Cover the pastry with baking parchment and fill with baking beans to blind bake. Bake for 15 minutes at 155°C (fan oven).
5. Remove the baking beans and parchment and bake for a further 5 minutes.
6. Place the flaked salmon pieces roasted in honey and mustard, garden peas, cheddar and brie into the pastry base. Reserve some salmon, peas and cheese to decorate the top.
7. In a large bowl blend together the British Lion eggs, cream, milk, lemon zest and salt and pepper. Pour the mixture into the tin and bake at 155°C for 45 minutes.
8. With 10 minutes to go, decorate the top with the remaining salmon, peas and cheese and put back in the oven. The quiche will have a slight wobble when ready.
9. Serve with steamed broccoli, honey roast carrots and baby potatoes.