Leek, Bacon, Brie & Mustard Quiche

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Ingredients (Serves 6):

• 1 sheet frozen shortcrust pastry

• 40g butter

• 1 leek, white section only, washed, dried, thinly sliced

• 4 bacon rashers, excess fat trimmed, finely chopped

• 2 tbs Beerenberg Bavarian Mustard

• 150g Brie, thinly sliced

• 3 eggs, lightly whisked

• 1/3 cup thickened cream

• Salt and freshly ground black pepper

Method:

1. Line a shallow 10 x 34cm fluted tart tin, with removable base, with pastry. Trim any excess. Place in the fridge for 30 minutes to rest.

2. Meanwhile, preheat oven to 200C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

3. Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160C.

4. Spread mustard over pastry base. Top with the leek mixture and Brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

5. Bake in oven for 20-25 minutes or until just set. Serve warm.