LEEK AND SALMON QUICHE

Steps:

• Sift the flour and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
• Turn onto a lightly floured surface and continue to knead.
• Chill in the fridge for about 10- 15 minutes.
• Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
• Cover with baking paper, and fill with rice or beans, or pie weights.
• Bake blind for 7- 10 mins at 190 degrees C.
• Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
• Drain the salmon, and remove the bones.
• You can remove the skin also, but I usually leave it on.
• Beat eggs with cream, season with salt and pepper.
• Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
• top with the salmon.
• Evenly pour over the eggs and cream.
• Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
• Bake in a 180 degree C.
• oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.