Mix the butter, flour and salt together until you have a breadcrumb consistency. Add the cold water and knead into a dough before chilling for 2 hours
Grease a baking dish with butter, flour your worksurface, roll out the dough and place in the dish. Cut the edges and freeze for 15 minutes
Cover with parchment paper and place baking beans in the centre and bake at 200ºC for 15 minutes. Remove the baking beans and paper, prick with a fork and bake for a further 5 minutes
Chop the leek, half the tomatoes and slice the salmon
Crack the eggs and egg yolk into a bowl and whisk, add cream, Mediterranean mix, basil leaves, salt and pepper, cheese, leek and tomatoes, saving some of the tomatoes, cheese and leeks for the top of the quiche
Lay half of the salmon on the bottom of the pastry and pour in the egg mixture over the top. Top with tomatoes, leeks, cheese and salmon and bake at 190ºC fan for 40-45 minutes. Garnish with thyme leaves, cool, serve and enjoy!