• If you have made your own pastry, remove it from the fridge 30 mins - 1 hr before you need it to let it soften enough to roll out easily.
• Preheat your oven to 200°C and grease your 28-30 cm ceramic pie/quiche dish.

Roll Pastry and Blind Bake

• On a lightly floured surface, roll your pastry out into a disc big enough to cover the bottom and the sides of your dish. Place your pastry disc into the dish and gently press it so that it takes on the form of the dish. Prick the pastry with a fork several times.
• Place a piece of baking parchment on top of the pastry and pour baking beans, or dried beans on top. This will prevent the pastry from puffing up during the blind baking.
• Bake at 200°C for 15 mins.

Prepare the Filling

• While the pastry is baking, prepare the filling as follows.
• Fry the bacon in a large pan (generally, there is no need to add oil as the Bacon renders a lot of fat). Add the sliced leeks and fry until softened. Add the mushrooms and continue frying until soft. Remove from heat.
• Whisk the eggs, flour, milk, salt and pepper together in a medium sized bowl.
• Grate the cheese and add it to the egg mixture.

Build the Quiche and Bake

• After 15 mins, remove the pastry from the oven. Smother the bottom of the quiche with 1 tbsp mustard.
• Next, add the bacon, leek and mushroom mixture to the bottom.
• Finally, pour over the egg, milk, flour and cheese mixture, distributing the cheese as evenly as possible.
• Bake the quiche in the oven for another 20-25 mins.
• Serve warm or cold with salad or a soup.