Rub the butter into the flour until you have a breadcrumb texture. Add the water a little at a time to form a dough. Knead lightly then wrap in clingfilm and put in the fridge for 30 minutes.
Lightly flour a worktop and roll the pastry out so it's a little bigger than a 20cm tart tin. You need to have enough pastry to go up the edges with a little overhang. Prick the base all over with a fork then return the pastry to the fridge for another 30 minutes.
Preheat an oven to 190C. Remove the pastry from the fridge and place a sheet of baking paper onto the pastry; it needs to go up the sides too. Fill the pastry case with baking beans (see notes below). Put the tart case into the oven for 15 minutes to blind bake. Remove the case from the oven, carefully remove the baking beans and paper then return the case to the oven for another five minutes to crisp up.
The pastry case is then ready to use as below.
To make the quiche
Preheat an oven to 180C.
Add the salmon, potato, green beans, olives, basil and tomatoes to the pastry case. Try to distribute the ingredients evenly. See recipe notes.
In a bowl whisk together the eggs, double cream and a little salt and pepper.
Pour the egg mixture over the quiche filling and bake in the oven for 25-30 minutes, or until the egg mixture has just set.
Leave to cool slightly before removing from the tin. You can serve this while it's still warm, or divide into wedges and freeze to warm up another day.
Blind baking helps to make sure the pastry is crisp and you don't get a soggy bottom. If you don't have baking beans, rice or lentils work well to weigh the pastry down.When adding the filling to the pastry I tried to keep the tomatoes away from the bottom of the quiche as much as I could as they are the wettest ingredient and it could have made my pastry soggy!