Bacon And Leek Quiche

• 1 1/2 cups flour
• 8 tbsp (1 stick) cold butter, cubed
• 1 None egg yolk
• 1 tbsp oil
• 4 slices bacon, chopped
• 1 None leek, trimmed and sliced
• 4 None eggs
• 1/2 cup heavy cream
• 1/2 cup grated Cheddar cheese
• None None Arugula leaves, to serve

1. Grease a 14 x 4-inch rectangular tart pan with removable bottom. Place on a baking pan.
2. Sift the flour into a large bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp water to form a pliable dough. Shape into a ball. Cover with plastic wrap and refrigerate for 30 mins.
3. Roll the pastry between two sheets of parchment paper. Press into the prepared pan and trim the edges. Prick the bottom lightly with a fork. Refrigerate for 30 mins.
4. Preheat the oven to 400u0b0F. Line the pastry shell with parchment paper and fill with baking beans or rice. Bake for 10 mins. Remove the paper and filling. Bake for a further 10 mins; cool.
5. Heat oil in a large skillet on high heat. Saute the bacon and leek for 4-5 mins. Sprinkle the bacon mixture over the bottom of the crust. Whisk the eggs, cream and cheese in a medium bowl. Season, then pour into the crust.
6. Bake for 35-40 mins, until golden and set. Serve topped with arugula.

flour, cold butter, egg yolk, oil, bacon, eggs, heavy cream, cheddar cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/35628 (may not work)