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1
Sift the flour and salt into a bowl.
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2
Rub in the butter, until the mixture resembles fine breadcrumbs.
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3
Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
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4
Turn onto a lightly floured surface and continue to knead.
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5
Chill in the fridge for about 10- 15 minutes.
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6
Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
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7
Cover with baking paper, and fill with rice or beans, or pie weights.
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8
Bake blind for 7- 10 mins at 190 degrees C.
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9
Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
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10
Drain the salmon, and remove the bones.
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11
You can remove the skin also, but I usually leave it on.
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12
Beat eggs with cream, season with salt and pepper.
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13
Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
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14
top with the salmon.
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15
Evenly pour over the eggs and cream.
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16
Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
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17
Bake in a 180 degree C.
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18
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.
