Bacon, Leek and Brie Quiche

This is quite honestly the nicest quiche I've ever made or tasted.    I made it on a hot morning and kept it in the fridge all day and then warmed it gently and served with salad for dinner.   It would be yummy cold, as lunch too. 

Ingredients: (for two quiches - or one extra large one)

Pastry

125g cold butter

1  2/3 cup plain flour

1 egg, chilled

1 tb cold water

Filling:

4 rashers bacon, chopped  roughly

250g brie, sliced

2 leeks, finely diced

6 eggs

1/2 cup cream

1/2 cup milk

A sprig of thyme

Pepper

Method:

Make your pastry by combining the butter and flour into a food processor, pulse until it resembles sandy texture.

Add water and egg and pulse a few more times, the mixture will become a soft dough.

Roll into a disc, and cover with clingfilm or place in ziplock bag, and refigerate for 1 hour or preferably overnight.

Preheat oven to 180 degrees c

Roll out pastry onto floured surface

Roll back onto a rolling pin,

Then roll out onto your greased pie tin and press into tin, leave some overhang if you like some lip as the pastry will shrink.

Fill with pie weights or dried beans (this is five bean mix)

Blind bake for 15 minutes until slightly browned at edges.  Take out the beans/pie weights and leave to cool slightly whilst you prepare the filling.

Layer the bacon, leek and brie on the pastry, then in a separate bowl mix your eggs, cream, milk, thyme and pepper.  Pour over the top of  your quiche and bake for 20-25 minutes.

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