Bacon And Leek Quiche

• pie crust for base, I used ready-made
• olive oil to taste
• 5 1/4 ounces bacon cut into thin strips
• 10 mushrooms thinly sliced
• 3 9/16 tablespoons ham 3 or 4 slices
• 1 leeks large or 2 small, cut into slices
• 5 eggs
• 2 containers natural yogurt
• salt to taste
• black pepper to taste
• swiss cheese grated, to taste, I used Emmental

1. Preheat oven to 180 degrees Celsius.
2. Place the dough in the pie tin (I use one with a removable bottom), keeping the baking paper and pricking the bottom with a fork. Set it aside.
3. Over medium heat, heat a frying pan with a little olive oil and saute the bacon and mushrooms.
4. When the bacon starts to brown, add the ham and leek, stiring well and cooking for another five minutes.
5. While the bacon, mushrooms, ham and leeks cook, beat the eggs in a bowl and add the yogurt. Beat again, seasoning with salt and a pinch of black pepper.
6. Put the bacon, mushrooms, ham and leeks in the pie tin and pour the egg and yogurt mix over it.
7. Sprinkle with the grated cheese and bake for about 30 to 35 minutes, until it is golden brown.

base, olive oil, bacon, mushrooms, ham, leeks, eggs, containers natural yogurt, salt, black pepper, swiss cheese

Taken from www.yummly.com/recipe/Bacon-and-Leek-Quiche-897676 (may not work)