1. Grease quiche dish lightly with butter. Line a 22 centimetre fluted quiche dish with filo pastry, brushing each sheet of filo with butter as you go.
2. In a food processor add the cream cheese, pesto, lemon juice, lemon rind and eggs. Process until smooth and well combined. Pour the mixture into the prepared quiche dish.
3. Break the salmon into pieces and gently drop it into the egg mixture evenly.
4. Sprinkle with pinenuts and bake at 150C for 60 minutes or until set.

Serving suggestion:
Serve a wedge of cheesecake with fresh sliced vine ripened tomatoes and French bread. Serve warm or at room temperature.