A traditional quiche Lorraine doesn’t have bell pepper or leek, but personally I prefer this to the traditional ham only pie. To get a crunchy base, blind bake the pastry and make sure to not fill over the edges of the pastry when you add the cream mixture. If you overfill, the liquid will end up underneath the base and make it soggy. This pie keeps well in the fridge, just cover with foil and reheat before serving.

• Shortcrust Pastry
• 1/2 red or yellow Bell pepper, diced
• 200g Ham, diced
• ~2 inch piece of Leek, chopped
• 1 clove of Garlic, crushed
• 1-2 eggs
• 50-100g cheese, shredded(gruyere)
• 2dl cream

1. Prepare pie base according to instructions
2. Sautee leek and garlic. Add chopped ham and bell pepper, season with salt and pepper.
3. Whisk egg and cream together, season with salt and pepper
4. Place fried ingredients on to the baked pie base, add shredded cheese.
5. Pour cream mixture in to pie. It should cover all the ingredients.
6. bake for 30 min in 200°C, or until light golden color and almost set in the middle.