Delicious cracker-crust quiche

Step 1, 10’

1. Preheat the oven to 200°C.
2. Break all the crackers into your food processor and mix for around a minute, then add 50 grams of melted butter and one egg. Mix until you get a fine, crumbly texture.
3. Grease your baking tin with a tbs of butter and pour in the crumbs. Press down firmly on the bottom and sides to create the crust. Poke a couple of holes in the crust with a fork.
4. Grab some tin foil to lay on top of the crust, then add dry baking beans to hold the crust down while it goes in the oven. You can leave out this step if you don’t have the materials. Leave the crust in the oven for 10 to 15 minutes.

Step 2, 25’ + 55’ cooking time

1. While the crust is in the oven, cut one leek and sauté it in one tbs of butter until soft, about 10 minutes.
2. In a medium sized bowl, whisk together the heavy cream, parmesan cheese, remaining eggs, thyme, nutmeg, salt and pepper.
3. After the crust is done pre-baking, remove the tin foil and baking beans, then add leek on top of the crust before pouring over the egg and cheese mixture.
4. Put the quiche in the oven at 160°C for 45 to 55 minutes.

*: If you don’t have a food processor or blender, then you can put the crackers in a plastic bag and crush them with a rolling pin.