Blue Cheese and Leek Quiche

250g plain flour
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
125g butter, diced
iced water

Place the dry ingredients in a food processor and pulse a couple of times to aerate. Add the butter and process until well combined then gradually add some iced water, a little at a time, until the mix starts to clump together. It will take about 6 tablespoons. Don't add too much water. You can test the mix by pinching some between your fingers. If it sticks together, it's ready. Form into a ball and refrigerate for 30 minutes. Then roll out and use to line a quiche pan. Prick the bottom. Refrigerate again for 30 minutes then bake blind at 210C for 10 minutes.

Meanwhile prepare the filling:

1 leek, rinsed and cut into slices
100g lean bacon, chopped
2 tablespoons butter
6 eggs
1 200g pot of light sour cream
125g blue cheese, chopped into small pieces
a few grinds of white pepper
two tablespoons finely chopped parsley

Saute the bacon and leek slices in the butter until the leek is tender. Place the remaining ingredients in a food processor and process until combined and smooth.

Spoon the bacon and leek mixture into the partially baked pastry shell. Pour over the egg mix and bake at 210C for 25-30 minutes or until the mixture is set.

Serve warm with a salad.