Method
Pre–heat the oven to 190ºC. Begin to make the pastry.
Sieve flour in a baking bowl, add the butter and rub in until it resembles breadcrumbs. Stir in egg yolk and three to four tablespoons cold water, then quickly bring together to form a firm dough.
Roll out pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 15 minutes.
Cook leeks and salmon. Place the leek and a knob of butter into a microwavable dish and microwave for 1 minute or until the leeks are soft.
Measure 100ml of milk, place salmon and milk into a microwavable dish and poach in microwave for 1 minute 30 seconds.
Place the cream, eggs and milk into a bowl and whisk to combine. Remove the pastry from the oven and reduce the oven temperature to 180ºC. Place salmon at the bottom of the pastry case and spread the leeks evenly.
Add cream and egg mixture. Then sprinkle the smoked cheddar cheese over the top. Bake in the oven for 30 minutes, or until the filling is just set and the top is golden brown.
For the cheese crisps, grate cheese and toss with flour in a bowl.
Arrange the mixture in four mounds on a baking sheet and flatten slightly. Bake at 180ºC for about 3 to 5 minutes. Cool slightly then remove from the baking sheet. Carefully lift the crisps and wrap round the bottom of a wooden spoon and hold until they curl.
Serve the quiche with the cheese crisps and mixed salad.