Salmon and dill quiche

Unfurl the crust into a nine-inch tart pan, press it into the corners, trim leaving a one-inch overhang, dock with a fork, line with aluminum foil and fill with pie weights.

Blind bake at 375F (190C) about 30 minutes.

Trim most of the overhang, which was there to stop the crust shrinking inward, and return to the oven 10 minutes until golden brown. Cool completely on a wire rack.

Cut the leek white and light green in half and slice thinly into half moons, keeping the green tops for stock.

Saute the leeks in butter about 10 minutes, tossing frequently and covering as needed, until soft and not browned.

Lightly beat the eggs, half and half and chopped dill together, then stir in the cooled leeks.

Season with black pepper and kosher salt and mix gently, just enough to incorporate.

Pour into the blind-baked shell and bake at 375F (190C) for 20 to 25 minutes, until the centre is firm to the touch but still slightly jiggly. Cool completely.

Cut the salmon into strips and weave them into a lattice over the top.