Salmon and leek quiche

For the base
1 batch pâte brisée; see the basic recipes on the blog for the method
200 g Italian '00' flour
100 g butter
50 g water
3 g salt
For the filling
150 g smoked salmon
200 g leek
3 eggs
200 ml fresh cream
Nutmeg
Salt and pepper
Extra virgin olive oil

I heat a splash of oil in a frying pan, add washed, thinly sliced leek and cook until tender. I add salt and turn off.

I cut the salmon into strips.

I mix them into the leek and cool.

I remove the pâte brisée from the fridge and put it on a floured surface.

I roll it out, turning often and using flour to prevent sticking, aiming for a thin, even round.

I line a 26 cm tin with baking parchment, then pastry, leaving a rim about 3 cm high.

I add the cooled leek and salmon filling.

I break the eggs into a bowl and add salt, pepper and nutmeg.

I beat the eggs thoroughly and add cream.

The mixture should be uniform.

I pour the beaten eggs into the tin.

I turn the pastry rim inwards, pinching it.

I bake at 180°C for about 35/40 minutes, depending on the oven.
Serve warm.