To make the crust, combine flour and butter in a food processor. Pulse in 1-second bursts until the mixture becomes crumbly. Drizzle in ice water and pulse in 1-second bursts until dough begins to stick together. Gather dough and form a ball. Roll out crust and fit into a 9-inch pie pan, pressing crust into corners, and crimp edges. Poke some holes in the crust with a fork. Place in refrigerator for 20 minutes. Heat oven to 425 F. Line crust with parchment or aluminum foil and fill with pie weights, dried beans, or dry rice. Make sure the weights are snug against the sides of the pan. Place on a cookie sheet on the bottom rack of the oven for 10 minutes. Remove weights and parchment. Bake another 5 to 10 minutes, until crust is golden brown. Set aside to cool and lower oven temperature to 350 F.
Sauté leek in oil for 5 to 7 minutes. Spread across bottom of the pie crust and top with smoked salmon. In a large bowl, whisk together remaining ingredients and pour over the salmon. Place on cookie sheet and bake 35 to 40 minutes, until center is puffed up and jiggles slightly. Remove from oven and allow to cool 15 minutes before serving.
Per serving: 407 calories, 28 grams fat (16 grams saturated fat), 222 milligrams cholesterol, 573 milligrams sodium, 25 grams total carbohydrates, 1 gram fiber, 14 grams protein.
