Bacon and leek quiche

1. Preheat oven to 210°C (th. 7). Line the shortcrust dough with parchment paper, and prick the tart shell with a fork.

2. In a pan with no fat, sauté for 3 minutes 250 g of smoked bacon and 3 leeks, only the white part cut into slices.

3. Combine 3 eggs, 20 cl light cream and 150 g of grated cheese. Pour over the dough, sprinkle with nutmeg, salt and pepper.

4. Bake for 35 minutes. If the quiche browns too quickly, cover it with aluminum foil.

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