Leek and Mushroom Quiche

Instructions

1. Wash the leek, cut it in half lengthwise, then thinly slice it. Scrub the mushrooms, then also cut them in half and slice them. Finely dice the garlic.
2. Fry the bacon bits in a large pan on medium heat. Add garlic, leek, and mushrooms, cover with a lid, and cook until mushrooms have shrunk in size.
3. In the meantime, preheat the oven to 175°C. Whisk together eggs, cream, and spices in a bowl. Roll out the dough and place it in a baking dish.
4. Once the veggies are ready, transfer them into the baking dish and pour over the egg-cream mixture. Bake for 45 minutes or until the eggs in the filling have set and the crust is golden brown.