More from the Tart Tin - Quiche Lorraine

Fine, I have a few more things lined up coming from my loose bottom tart tin, simply can't help it. Now it doesn't always have to be sweet, although at first glance that might be fine with me, but I know better that it's far too dangerous to have to much of sweets. Since I don't always get the chance to share finished products, I have to balance the cake and sweets department better with the savoury department.
For that cause I have some Quiche Lorraine for you today, even more balanced with a salad on the side.

Still we get the chance to use the loose bottom tart tin. Oh, I can't exactly remember what the salad was all about, but I have the details of the Quiche Lorraine for you.

Ingredients:
For the pastry:
250 g flour
1 egg
A pinch of salt
4 tbsp. water
125 g butter
For the filling:
125 g bacon, cut into small pieces
200 g crème fraîche
4 eggs
2 leeks, cut into rings
Salt and pepper
150 g grated cheese

Method:
Carefully put together the pastry by rubbing the butter into the flour ... or the other way around ... so you get a mixture resembling bread crumbs. Don't forget the salt. Then add the egg and the water to bring the dough together. Pop it into the fridge for 30 minutes.
For the filling or topping or whatever else you like to call it, first briefly fry your bacon in a pan. Transfer it to a bowl and mix it with the remaining ingredients for the filling. There is no other magic to i. Just do it and thoroughly mix it all together.

Get your oven ready to 180 ºC and butter your tart tin. Oh, right get the dough into the tin and then blind bake it for 15 minutes. I always use some chickpeas for that. Their fate is to remain reserved for blind baking, never to be eaten.
Remove your blind pastry ... eh ... blind baked pastry and top it with the filling or ... fill t with the topping and get it back into the oven for let's say 20-25 minutes or until the quiche lorraine has taken a lovely colour.

Then, I reckon, the only thing left to do is to have your meal. As I suggested before, together with a nice salad and, if you are  in the mood for it, with a glass of wine. For that, of course you have to be a person appreciating wine. Otherwise you might want to take a beer.

It's always something lovely to have a quiche lorraine from time to time. Now they also work better for me and I can enjoy them even more. Before I didn't use to add leeks, but I think they are a good addition.

Still I have more to come from my loose bottom tart tin. Anyway, what would you bake with it?