Leek and Salmon Quiche - Tangerine Zest

In a mixing bowl, combine the flour, oil, water, and a pinch of salt.
Mix quickly until a uniform ball of dough forms.
Be careful to mix as little as possible so that the dough does not become too firm and retains its crispiness; pie dough should not be kneaded. As soon as the ball has formed, it is ready.
If the dough is too sticky, add a little more flour; if it is too dry, add a little more water.
Lightly flour your work surface, roll out the dough, and place it into your tart pan. Prick the bottom of the dough with a fork.

Rinse the leeks under water.
Trim the leeks, keeping only the white parts and the tender green parts. Wash them thoroughly and slice them thinly.
In a large sauté pan, melt the butter and add the sliced leeks. Season with salt and pepper, and add the grated nutmeg. Stir to combine.
Cover and cook over low heat for 15 minutes, stirring occasionally.
Spread the mixture over your tart crust.

Preheat your oven to 180°C (350°F).
Cut the salmon into cubes and arrange them over the leeks in the tart.
In a mixing bowl, whisk together the eggs, cream, and chopped fresh herbs.
Season with salt and pepper, then pour the egg-and-cream mixture over the tart.
Place on a rack-ideally in the lower part of the oven—and bake for 30 to 40 minutes at 180°C (350°F).