While the pastry case cooks you can get the filling ready.
Steam the broccoli over a pan of boiling water until it's almost cooked, anywhere from two to five minutes depending on how big the florets are. Drain well and put to one side.
Add the spinach to a small pan on a medium heat and leave to wilt. Once the spinach has wilted, squeeze any excess water out by pressing the spinach against the side of the pan with a spoon. Put to one side.
In a small bowl, combine the eggs, double cream, a little salt and plenty of black pepper.
When the pastry case is ready remove it from the oven and reduce the oven temperature to 180C.
Put the smoked salmon, broccoli and spinach into the tart case. Pour over the egg mixture. Return the quiche to the oven for 25 minutes or until golden brown on top and there's still a slight wobble in the middle.
You can serve the quiche warm from the oven, leave it to cool, or cut into six wedges and freeze them individually.