Mix together the flour and the butter to form a rough crumble. Add the egg yolk, a pinch of salt and the water. Knead gently without overworking the pastry. Chill in the fridge for 1 hour.
Preheat the oven to 200°C.
Remove all bones and the skin from the fish. Cut the flesh into small cubes. Cut the smoked salmon, olives and the sunblushed tomatoes into thin slices. Roughly chop the basil.
Place the creme fraiche in a large bowl. Add the egg yolks, the whole entier and the milk to the bowl. Incorporate the grated parmsesan, chopped olives, tomatoes and basil. Mix well.
Butter your quiche dish. Roll out the pastry and place in the quiche dish. Cover the pastry with a sheet of baking parchment, add baking beans or lentils and then blind bake the pastry for 20 minutes at 200°C.
Place the fresh and smoked salmon cubes in the base of the pastry case. Pour the milk and creme fraiche mixture into the dish. Transfer to the oven and bake for 25 minutes at 180°C. Remove from the oven and allow to rest for a few minutes before serving.
«This recipe also works well using scallops in place of the fresh salmon.»