Leek, Bacon, and Gruyere Quiche

This is sinful but absolutely delicious. It’s also very easy to make. But because it’s so rich, probably the best way to serve it is in eighths, accompanied by salad with a mustard vinaigrette.

10-inch savory shortcrust pie pastry
40g/1.5 oz. butter
1 leek, thinly sliced
4 British bacon rashers (try Canadian bacon if you’re in North America), finely chopped
3 eggs
2 Tbsp. Dijon mustard
80ml/2 fl. oz. single cream
150g (roughly 5 oz.) Gruyere cheese, grated

Preheat oven to 160C/320F. Prepare pastry by placing in a 10-inch tart pan (use a cake pan if you don’t have a tart pan).

Melt butter in a frying pan and saute bacon and leek together until leek is soft.

In a bowl, whisk together eggs, mustard and cream. Add the cheese and season with pepper. Add the bacon and leek, then pour into pastry. Bake for 20-25 minutes or until set.

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