Blind-bake the pastry case for about 12-15 minutes.Prepare the filling Heat the bacon in a frying pan over a moderate heat until all the fat has cooked out and the bacon starts to crisp. Drain on paper towels while sautéing the leeks in the bacon fat. Allow to cool.Beat the cream, milk and eggs together and season with salt and black pepper. Spread the leeks, bacon and cheese over the base of the pastry case and then pour the cream mixture over it. Reduce the oven temperature to 180ºC and bake the quiche for about 30 minutes, or until cooked and golden brown.Text and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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