Leek, Pancetta, Mushrooms And Sbrinz Cheese Quiche Lorraine

• 250 flour
• 125 butter
• 5 eggs 2 for the pastry - 3 for the filling
• 7/8 cup cream
• 200 pancetta
• 3 leeks
• 200 cheese grs Sbrinz
• 150 mushrooms

1. Mix the flour with the butter (it must to be room temperature) until it gets a crumbly texture, in that point you can choose between adding 2 eggs or water according to what the pastry needs to get the wanted texture. The pastry has to be firm, uniformed and must not be dry.
2. Knead for a few minutes and then cover it and take it to the fridge for 20 minutes.
3. After that, roll it out and put it in a baking dish. Cook it blind bake first. For this, cover it with foil and add rice/chickpeas, and bake in a 200u0b0C/425u0b0F oven for 10 minutes. Then remove the foil and bake for 5 minutes.
4. In a oiled pan add the leeks and cook them. Add the pancetta cutted into strips and cook it together. Over the end you can add the chopped mushrooms.
5. Whip 3 eggs with the cream and the shredded Sbrinz cheese (I used Sbrinz but you can use parmesan or any cheese you prefer) and the mix with the leeks, pancetta and mushrooms and add it to the pastry.
6. Finally, take it to a 220u0b0C/430u0b0F oven for 20-30 minutes.

flour, butter, eggs, cream, pancetta, leeks, cheese, mushrooms

Taken from www.yummly.com/recipe/Leek_-pancetta_-mushrooms-and-Sbrinz-cheese-Quiche-Lorraine-1183301 (may not work)