Ingredients:
24cm savoury shortcrust pastry base
(I usually blind-bake ready-rolled pastry)
40g butter
1 leek, thinly sliced
4 bacon rashers (I use pancetta)
3 eggs
2 tbsps Maille dijon mustard
80ml cream
100g Gruyere cheese, grated
Method:
Gently fry leek and bacon in butter until leek softens.
Whisk eggs, mustard and cream together.
Add the cheese, season and pour into pastry case.
Bake at 160'C for 20-25 minutes or until set.
It's also great cold the next day....I'm eating this piece for breaky right now....
Enjoy....