I used this as a starting point.
Pie crust (I just use a store bought one, easy peasy)
100g bacon (diced)
1 log of goat cheese (about 150-200g)
200g cream cheese
a little milk
rosemary (preferably fresh)
1. Preheat the oven to the temperature indicated on the pie crust packaging (mine said 210 degrees -celsius!- but this oven is a bit slow/weak so I set it to 220).
In the meantime, slice your leek, sauté it in a bit of olive oil, and add the bacon when the leek is almost cooked.
2. Cook your pastry "blind" for 10 minutes. This basically means: unroll it in your pie dish, prick it with a fork, and set something kind of heavy on it so the bottom doesn't rise when cooking. The original recipe said to use uncooked rice or pastry weights (I've never come across those!), but I just put a smaller and heavier pie dish on top, on some baking paper to not pile on the washing up!
3. Get your pastry out of the oven and add the leek and bacon mix, and the egg mix to it. Spread it nice and evenly, then slice the goat cheese and arrange the slices on top of the rest.
4. Cook it for the remainder of the time indicated on the package, or a little more if like me you went a little heavy on the milk and your oven likes to take its time (that was 25 minutes for me, still at the same temperature).
5. Check that it is actually cooked by sticking a knife into it (not too much stabbing, that'll ruin the look;) ), let it cool down just a little and enjoy!
P.S. That extra milk/extra cooking time thing was totally worth it, it turned out really creamy and light!
P.P.S. The saltiness of the bacon and goat cheese, the soft taste of the leek, the creaminess of the filling, the hint of rosemary... Yum!!! I really hope the rest of it tastes as nice cold tomorrow!