Open Quiche (with Leek, Bacon and Potato)

Directions

1. -Bring a pan full of salted water to boil, drop all the chopped leek in and boil for a couple of minutes. Take out and plunge the leek into cold water. Let cool, then drain, and put them aside in draining dish to allow any excess water to go away. This will take care of the leek’s astringency and make it softer. If too wet, press water out before adding them to the quiche.
2. -Boil potato to 80%, plunge in cold water (this way, it will not break or disappear inside the quiche), peel and cut into 1 cm square cubes. Put aside.
3. -Dry-fry (that is, do not add any oil) bacon until the colour has changed. Put aside.
4. -In same fry-pan, to preserve the juices left by the bacon, drop 50 g of butter and lightly sautee the leeks and potato for a couple of minutes. Put aside.
5. -Pre-heat oven to 180 degrees Celsius (about 360 degrees F).
6. -In a bowl drop the leek, bacon and potato, season with lemon juice, a little salt, plenty of pepper and spices and mix well.
7. -In another bowl break the eggs and beat them into an omelette. Add fresh cream and mix well. Add a little salt, pepper and spices according to taste. Last parmesan cheese. Mix and check taste.
8. -Butter the inside of a large shallow oven dish (glass is best as you can see the inside cooking). Spread the bacon, potato and leek mix over the bottom. Pour in the omelette over the whole. Check and arrange the heavier food inside the omelette with a fork for more evenness.
9. -Cook for about 40 minutes.
10. Serve hot. You should be able to cut it and transfer it easily if you have buttered the dish properly. Serve with a fresh salad and a light red wine or real ale!
11. Enjoy!