Diarmuid Ó Mathúna roast leek and cheddar quiche with fresh salad with apple cider vinaigrette

Method

1. Cut the cold butter into cubes and put it in a food processor with the flour. Blend until the mixture resembles breadcrumbs. Break in the 2 eggs. Let the machine run until everything comes together.
2. Tip the mixture out onto a large square of baking paper (larger than your quiche tin). Place another square the same size on top and, using a rolling pin, roll out the pastry until it is about 2cm wider than your quiche tin all the way around.
3. Remove the top layer of baking paper. Lay your rolling pin on top of the pastry and fold the pastry in half over the pin. Use the pin to lift the pastry and drape it across the tin evenly, baking paper facing up. Peel off the remaining paper. Push the pastry down into all of the corners and against the sides of the tin then roll your pin across the top to cut off any excess. Give it another press into the sides, allowing it to squeeze up, just a little proud of the edge all the way around.
4. Prick the pastry all over around 20 times using a fork. Lay a sheet of baking paper onto the pastry and put the baking beans in on top (you can use rice or dried beans for this either). Place the tin on a flat baking tray and put in the freezer for 15 minutes (be careful not to press your hand up through the centre if using a loose-bottomed tin). Any spare pastry can be covered and chilled/frozen for later use.
5. Preheat the oven to 160°C. Prepare the leeks. Cut off the greener part above the split and set aside for another recipe. Cut the rest into three cylinders and then split in half lengthways so that you have 6 half cylinders. Drizzle a little oil in the tin and place the leeks cut side down on it. Drizzle a little more oil on top and scatter a little salt.
6. Put the leeks and the chilled pastry in the oven for 20 minutes. Flip the leeks after 10 mins and continue to roast. Set aside to cool slightly.
7. Prepare the quiche mixture. In a large jug, beat together the cream, eggs and a pinch of salt. Take some of the outer layers of the roast leeks, chop them roughly and add them to the mixture.
8. Carefully remove the outer ring of the loose-bottomed tin by placing a bowl or similar vessel underneath and letting the ring fall around it. Set the ring aside, lay the pastry back on the tray and fill the quiche with the mixture. Place the remaining leeks nicely on top.
9. Pop the quiche back in the oven for around 30 minutes until it gets a nice golden brown colour on top and there's no wobble left in the filling. Allow to cool a little before cutting.
10. For the salad, whisk together the dressing ingredients and use them to coat the leaves. Serve with a little tomato relish.