To make the pastry, place the flour, salt, and butter in the Kenwood mixer with the K blade and mix on a low speed until the mixture is sandy in texture with the butter flattened in flakes through the flour.

With the machine running, add the egg and 3 tbsp cold water, mixing until the dough starts to come together.

If mixture is still crumbly add the extra tbsp of water.

Stop the mixer and combine the dough into a disc, wrap it in clingfilm and put in the fridge for at least an hour.

Don’t over handle the pastry or add too much water, as this will make it tough — it should feel soft and come together with just a little encouragement.

Preheat your oven to 180°C fanbake and grease a 24cm loose-bottomed quiche tin.

Roll out pastry thinly to a 32 cm circle and press into the base and up the sides of the tin, overhanging slightly.

Cover with baking paper and baking beans. Place on a shallow baking tray (this assists to brown the pastry on the base and makes for easier moving once the filling goes in).

Bake until the pastry is set and no longer looks oily on the base (15–20 minutes).

While the pastry cooks, prepare the filling by melting butter in a pot and cooking leeks and thyme over a medium heat until softened (12 minutes).

Set aside. In a bowl whisk eggs, cream, nutmeg, salt, and pepper. Stir in parsley.

Remove pastry shell from oven and lift off paper and beans, reserving for reuse.

Carefully trim off the pastry overhang. Reduce your oven to 160°C fanbake.

Spread the cooked leeks evenly over the base and flake over the salmon.

Pour cream mixture over the top and sprinkle with cheese.

Bake until filling is just set, and pastry is golden (30–35 minutes).

Allow to cool for at least 10 minutes.

Serve warm or at room temperature.

Accompany with a crisp green salad. The quiche will keep in the fridge for several days and can be reheated.