leek-bacon-tomato quiche au gratin - a recipe.

I love using my pie/quiche/tarte pan.

I've had it since last summer and it already has a million scratches and dents on it.

And everytime I use it the baked meal turns out sooo delicious.

Just like yesterday.

4 handful of freshly cut leek rings
3 handful of freshly cut (green) onions
1 tomato
1 cup of diced bacon
1/2 cup of shredded parmesan cheese

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2 cups of all-purpose flour
1/3 cup of butter
1 pinch of salt
3 Tsp. water

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4 eggs
1-2 cups of milk (depends on size of eggs)
1 cup of shredded parmesan cheese
1 pinch of salt
1 pinch of pepper

1 tsp. of oregano
1 tsp. of thyme

Put every ingredient from the second part of the list into one bowl, quickly knead into a ball, wrap with plastric wrap and put into the fridge for half an hour.

Mix chopped, cut, diced vegetables and bacon in a pan and sweat with one Tsp. of oil.
Put pan aside and let the mix cool down.

Preheat the oven to 390 fahrenheit.

Roll out the dough on your clean counter top (sprinkled with flour). Make sure the dough does not stick to your rolling pin by sprinkling the dough and your rolling pin with flour to. To make sure your rolled out dough is big enough for your pan, take the pan and eyeball it by placing the pan on your dough.
Once you're done, take your rolling pin and beginning on one end of the rolled out dough gently roll the dough over the rolling pin, then place the rolling pin over your pan and carefully unroll the dough.
Blindbake the dough for 10 min.

Meanwhile mix the 4 eggs in a seperate bowl with milk and cheese and season with salt, pepper and herbs.

Take the pan out of the oven and pour your filling into the pan.
Put into the oven again, bake for 20-25 min.

Chop the tomato. Take the pan out of the oven again, top with chopped tomato and cheese.
And bake for 10-5 min again.

Enjoy. :)