Leek, Mushroom and Bacon Quiche

Ack. It's the curse of the fridge clean-out day, plus the sheer laziness of not wanting to go to the supermarket.

I thought I'd do quiche again, seeing that the earlier post didn't have too many pictures. And besides, I love quiche, and it will make a good lunch for tomorrow as well. I'm going to do the short version here, so click here for more details on technique and excessive blah blah blah.

For the shortcrust dough:

• 125g all-purpose flour
• 1/2 teaspoon salt
• 110g cold unsalted butter, cut into 1/2 inch bits
• 1/4 cup iced water, plus more as needed

Dump in all the dry ingredients into the food processor or mixer with a dough hook, throw in the butter and shortening. Whizz it around until the mixture resembles fine breadcrumbs.

Add the water slowly, until the dough starts to clump onto the blade or hook into a single mass. Remove and place onto a floured surface. Knead lightly until it forms a consistent ball. Roll it up into a ball and cover with cling wrap. Chill an hour in the fridge before using.

Preheat oven to 190C and grease a quiche tin. Roll out the dough in a circle 2 inches larger than the quiche tin on a floured surface.

Place the dough sheet over the greased quiche dish, gently press down into the bottom. Trim the excess dough 1/4 inch from the edge and crimp with your fingers to make the edge of the crust.

Prick the bottom with a fork. Place a piece of parchment or greaseproof paper over the crust, then fill with rice/ dry beans/ ceramic or glass baking beans. Bake for 7 to 10 minutes till light golden brown.

For the filling:

• 2 eggs
• 240ml cream
• 1/2 stalk leek, sliced
• 3 mushrooms, sliced
• 4 rashers bacon, sliced and browned
• Salt and pepper to taste
• 2 tablespoon butter cut into pea-sized dots

Lightly beat eggs, cream, salt and pepper in a bowl. Arrange the sliced leek, mushrooms and bacon in the crust, then pour over the egg and cream mixture. Dot with butter and bake at 190C for 25 - 30 minutes or until quiche has puffed and browned.