Smoked Salmon and Leek Quiche

Shortcrust Pastry

• 60 g Gruyère cheese, cut in pieces (2 cm)
• 200 g plain flour, plus extra for dusting
• 100 g unsalted butter, cold, diced, plus extra for greasing
• 65 g water, ice cold
• ½ tsp fine sea salt

Béchamel Sauce

• 20 g unsalted butter, diced
• 30 g plain flour
• 250 g milk
• 1 tsp fine sea salt, or to taste
• 2 pinches ground black pepper, or to taste
• 2 large eggs

Filling

• 1000 g water
• 500 g leeks, cut in rounds (1 cm)
• 150 g smoked salmon, cut in strips (1 cm)