Leek, Bacon and Hippo Quiche

Ingredients
1 sheet ready rolled shortcrust pastry
20g butter
1 leek, halved lengthways and thinly sliced
3 bacon rashers, rind removed, chopped
2 tablespoons Fat Hippo Chutney
1 egg
¾ cup thickened cream

1. Pre-heat oven to 200oC. Grease pie dish and line with pastry. Bake for 10 – 15 minutes or until golden. Remove from oven.
2. Melt butter in a non-stick frying pan over medium heat. Add leek, bacon and chutney. Cook until leek is soft and bacon is crisp. Remove from heat.
3. Whisk egg and cream together until combined. Season with salt and pepper.
4. Pour leek mixture into pastry case and pour egg mixture over top.
5. Bake for 30 minutes. Stand quiche for 5 – 10 minutes. Serve!