Leek, Mushroom, and Bacon Quiche

Make something good.

1. 01

   Preheat your oven to 400.

2. 02

   Dump flour, salt, and sugar into a food processor.

3. 03

   Pulse to combine.

4. 04

   Add cubes of butter straight from the freezer.

5. 05

   If your processor has a feed tube, pour the water through while it is running.

6. 06

   Chill the dough for an hour or so

7. 07

   Roll it out on a floured surface

8. 08

   Gently work it into the tart pan.

9. 09

   Line it with foil and pierce holes all over with a fork.

10. 10

    Place pie weights or dry beans in the foil

11. 11

    Blind bake for 8 to 9 minutes.

12. 12

    When done, lower the baking temperature to 375.

13. 13

    Fry up the bacon until crispy in a large saucepan.

14. 14

    Set aside.

15. 15

    Saute the leek in melted butter and leftover bacon fat over medium heat.

16. 16

    When they are translucent and fragrant, sprinkle in salt and pepper and add sliced mushrooms.

17. 17

    Allow the mushrooms to absorb excess fat and heat through. When they are finished, set aside.

18. 18

    Now whisk together eggs and milk.

19. 19

    Add salt, pepper, and leek and mushroom mixture.

20. 20

    Lay the slices of potato on the bottom of the tart pan.

21. 21

    Pour into the tart crust and top with parmesan shavings.

22. 22

    Bake for 20-35 minutes.