Leek, Cherry Tomato, and Bacon Quiche

Preheat your oven to 400°F (200°C). If your oven has the option, use both top and bottom heating elements.

Wash the white leek well and chop it into small pieces. Sauté these leek pieces in a skillet with a small amount of butter.

Once the leek pieces have turned lightly golden, add the bacon bits to the skillet.

Take the skillet off the heat and set it aside for now.

Wash the cherry tomatoes and cut each one in half.

Carefully place the round pie crust into a pie dish. Use a fork to prick several small holes all over the bottom of the crust.

In a bowl, whisk the egg and half-and-half together until well combined. Set this mixture aside.

Spread the cooked leek and bacon mixture evenly across the bottom of the pie crust. Arrange the cherry tomatoes and shredded cheese over the leek and bacon.

Gently pour the egg and cream mixture over the entire quiche filling. Season with salt, pepper, and nutmeg according to your preference, but remember to use salt sparingly as both the bacon and cheese contribute significant saltiness.

Once the oven is fully preheated, bake the quiche for 35 minutes. While it's baking, take the opportunity to clean your workspace and put away any unused ingredients.

Keep an eye on the quiche throughout the 35-minute baking period. When it's finished baking, use an oven mitt to carefully remove it from the oven. Let it cool for a few minutes before cutting it into two equal pieces. Serve each piece on a plate, ideally accompanied by a fresh green salad.