Quiche is truly a versatile dish since is works at any time of day for breakfast, lunch or dinner – and you can even make mini versions for parties! Whether you use a pre-made pie shell or make your own pastry, do not skip partially blind baking the pastry to ensure it’s properly cooked in your end result. Serve warm or cold with salad or soup.

1. Pre-heat oven to 375℉. Line pie shell with parchment paper and fill with pie weights, ensure they are distributed evenly. Bake for 15 to 17 minutes until edges are starting to brown.
2. In a frying pan over medium heat, fry bacon until soft and slightly browned. Remove from pan and onto plate lined with paper towel. In the same pan, melt butter then add leeks. Season with salt and pepper. Let cook until leeks are soft and translucent. Remove from heat.
3. In a large mixing bowl, briskly whisk eggs, milk, cream, and pinch of cayenne until you form a light froth. Add cheddar, cooked bacon and sautéed leeks and whisk until well combined. Pour the egg mixture into the crust.
4. Bake for 45-55 minutes, or until the egg has properly set. You can cover the edges of your pastry with foil to avoid over browning your pastry. Allow quiche to cool for 10 to 15 minutes before serving.