Bacon and Leek Quiche

Preheat oven to 375 degrees fahrenheit Crust: Use a pastry cutter, two knivwes or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles course cornmeal. Add just enough liquid to hold the dough together well. Roll out the dough and form a crust in a 9 or 10 inch pie or quiche pan. Filling: Fry bacon and chop into bite size pieces when cool enough to handle. Heat your chosen fat in a medium sized skillet, add the leek, salt, marjoram, basil, mustard and black pepper. Saute until leek become somewhat translucent and soft. Beat together eggs, milk and flour. Spread the cheese in the bottom of the crust, followed by the leek and then the bacon. Pour in the custard and place the tomato slices decoratively on top. Sprinkle with the paprika. Bake for 35 to 45 min, or until solid in the center. Let set when removed from the oven for at least 10 min.