Creamy quiche of mushrooms, leeks and bacon

Start by chopping the leek (I used half a leek), the mushrooms and cutting the bacon into small pieces. Meanwhile preheat the oven to 220°C.

In a frying pan add a little EVOO and sauté the leek. When it starts to get soft, add the mushrooms and continue cooking for a few more minutes. Finally add the bacon and when it is cooked, remove from the heat and set aside. I advise to put this stuffing on kitchen paper to absorb the fat released by the bacon.

In a bowl, beat the eggs with the cream, season with salt and pepper and optionally add a little nutmeg.

Line a quiche mold or a tray with baking paper. Add the ingredients in the following order: first add the mushrooms, leek and bacon, then the cheeses (if you do not have these cheeses you can use others) and finally pour the egg and cream mixture on top.

Bake for 10 minutes at 220°C and then lower the temperature to 190°C and bake for 20-25 minutes.