bacon and leek !!!

description : the most favorited tastes; bacon and cheese combined in one meal.

serves 8-10

Ingredients:                              
 1 quantity shortcrust pastry                        
 Flour for dusting                        
 Butter to grease tin                        
 1 leek                      
 8 rashers (or leftover ham)                      
 40g unsalted butter
 8 eggs                          
 3 tbsp Dijon mustard                        
 200ml cream                          
 250g Gruyère or any hard cheese (a combination of cheddar and Parmesan works well)                         Sea salt and ground pepper        
                                             
  Method:                                 
step 1:Once the pastry has been rested, preheat the oven to 160?C/320°F/Gas Mark 4.                      
step 2:Divide the pastry in two, roll each half out on a floured board and use to line two 20cm loose-bottomed greased cake tins.

step 3:Try to have some pastry coming up over the edge of the tin to allow for shrinkage.                
step 4:    Chill the pastry in the fridge for 15 minutes, then prick the base of the pastry with  a fork, line it with parchment paper and fill with pie weights or dry beans

step 5:Bake blind in the preheated oven for 15 minutes.

step 6:Remove the beans and parchment paper  and return the pastry cases to the oven for 5–10 minutes, until very lightly coloured.          

step 7: While the pastry is baking blind, prepare the filling.                                          
step 8:   Prepare the leek by cutting off the root and discarding any darker outer leaves.

step 9:Slice the leek in half lengthways and rinse under a cold tap.

step 10:Finely slice the leek and rinse it again in a colander (as the leek grows in layers dirt can get trapped in  between).                                        

step 11:   Chop the rashers with kitchen scissors. Melt the butter in a frying pan and gently  

step 12:fry the leek and rashers over a low to medium heat for 10 minutes until the leek softens.        
step 13:       Whisk the eggs, Dijon mustard and cream together in a bowl.                  

step 14.: Grate the cheese and add to the egg mixture, season with salt and black pepper and        
 add the leek and bacon. Pour into the part-baked pastry cases.                                
step 15: Bake at 180?C/Gas Mark 6 for 25–30 minutes or until set and golden.