Salmon quiche

Crust:

2 1/2 cups (more or less) all-purpose flour

1 tsp sea salt or any other salt

1 tsp sugar

2 sticks unsalted butter, cut into small dice (kept cold)

2 tsp white or rice or apple cider vinegar or lemon juice

1/2 cup ice water (more or less)

Batter:

6 large eggs (best quality possible)

1 1/2 cup heavy whipping cream

1 1/2 lb wild salmon slab

3 leeks, chopped and soaked in water to rid them of any dirt, then drained well

1/3 cup oil or clarified butter or salted butter

salt, pepper, to taste

2 tsps curry (optional, to taste) or any spice of your liking

1 Tbsp fresh dill, chopped (can add more)(optional)

1 cup finely shredded gruyere

1. Place flour, and other dry ingredients in bowl and mix; add the cut-up butter and mix with the tips of your fingers until the mixture looks sandy; add the water and vinegar gradually, mixing as you go, until the mixture holds together and is moist and compact. Gather the dough into a ball and slap it around firmly on the counter a few times. Shape into a disk, wrap in plastic and set aside in the fridge for about 30 minutes.
2. Place the salmon steak on a rack inside a pot filled with 1 or 2 inches of water. Cover and steam the salmon for about 7 minutes. Set aside and allow the residual heat to continue cooking the salmon. Here it is important to keep an eye on the salmon to make sure it does not overcook and dry out. Uncover the pot and cool. When cool enough, shred it and watch for any fish bones. Remove all fish bones and skin as well as any unsightly fat tissue and discard.
3. Fry the chopped leeks in butter or oil or a combo of the two until softened; cover the skillet a few minutes to continue cooking and then uncover to reduce any accumulated liquid. The leeks should be thoroughly cooked, soft and silky. Season to taste, adding the curry or any other spice to your liking.
4. Preheat the oven to 350F. Bring the pastry dough to room temperature for a few minutes (or in the microwave for 30 seconds) and start rolling it out on a floured counter. Grease and flour the pie pan, and line with a parchment paper liner. Cut the dough to fit the pan, adding 3 inches all around for the edges. Fit the dough onto the pan, and prick it all over. Line it with another paper circle and pour a couple cups of dry beans on the paper to hold the crust in place. Bake the tart for about 30 minutes, until the crust is light golden and thoroughly dry.
5. In a bowl, place the eggs, cream, salmon, leeks, cheese and seasoning. Mix to combine and pour onto the tart. Bake for 30 minutes or so until the quiche is puffy and feel firm. Transfer to the counter and serve warm.