Sift the flour & salt together into a medium-sized mixing bowl

Add the cubed butter and use your fingertips and thumbs to rub the ingredients together until you have coarse crumbs

Lift your hands out of the bowl as you rub to add air

Add just enough cold water to bring the mixture together into clumps

Tip the clumped crumbs on to a sheet of cling film and squeeze gently into a ball

Wrap and chill in the fridge for at least 30 minutes

Preheat the oven to 200ºC/180ºF/Gas mark 6

Roll out the pastry and carefully line a quiche dish

Bake blind for 10 minutes

Put the olive oil into a large, deep frying pan set over a low heat and heat gently, then stir in the leeks

Scrunch up a sheet of greaseproof paper and briefly rinse it under running water

Shake off the excess water, then lay the dampened paper over the leeks, tucking it under snugly at the edges. This creates a steamy lid that will help the leeks soften without colouring

Sweat the leeks gently for around 15 minutes or until they are soft and tender, lifting the paper to stir occasionally

In a colander, rinse the wild garlic under a cold running tap

Drain well, chop roughly and add to the leeks. Re-cover loosely with the paper and cook for a further 5-8 minutes or until the garlic has wilted

Remove from the heat, discard the paper and spoon the softened filling into the pastry tart case and spread evenly. Set aside

In a jug, whisk together the crème fraîche and eggs, seasoning well with salt & ground black pepper

Slowly pour into the pastry tart case, allowing it to find its own level among the vegetables

Cut the cheese into cubes and scatter over the quiche

Bake for 25-30 minutes or until the filling is just set

Carefully remove the quiche from the dish to a serving plate or wooden board