Sauté the leeks in butter for about 10 minutes, stirring from time to time.
Add the double cream, salt, and pepper and cook a further 5 minutes. Let stand.
Preparing the quiche:
Roll out the pastry to form a pie shell; use it to line a 28 cm-diameter cake tin. Prick the bottom of the shell with a fork. Strain the leek fondue and spread it onto the pastry shell. Dice the salmon. Mix together the crème fraiche, eggs, salt, and pepper.
(30’)* Select on the display the program “Salmon Quiche”: the ideal temperature and cooking time will appear automatically on the display.
Wait for the oven to pre-heat: the display will show you the oven temperature. Stand the tin on the enameled baking tray and pour the crème fraiche mixture into the quiche.
Place the tray on second shelf from the bottom of the oven
Remove from the oven and let stand a few minutes before serving.