Grease a 24cm loose based fluted flan tin and place the pastry sheets over the top of the flan tin and over lap the sheets in the centre.
Press together the edges of the pastry in the centre , then press the pastry firmly into the tin and trim edges to fit neatly using a small sharp knife.
Place a piece of baking paper into the centre of the pastry and fill with baking beans (see note)
Bake the pastry in a pre-heated oven 180c for 10 minutes. Remove pastry from the oven, remove paper and set aside to cool.
Heat the olive oil & butter in a frying pan over a medium heat and sauté the onion and leek until soft and opaque. Add the Bacon to the pan and sauté for 2 minutes. Remove and set aside to cool.
Whisk together the parsley, eggs and cream until well combined.
Spread the half the Leek and Bacon mixture over the base of the prepared pastry base. Place Flan tray onto a large baking tray.
Slowly pour over the egg mix, place the camembert pieces into the mixture. Spoon over the remaining Leek & Bacon mixture.
Sprinkle over the grated cheese.
Bake the Quiche in the pre-heated oven 180c for 40 -45 minutes until golden and set. Allow to cool 5 minutes prior to slicing & serving.
Baking Beans are used to prevent the pastry rising whilst cooking, they can be ceramic or metal. But if you don’t have these simply place rice, dry beans or pasta onto the baking paper inside the pastry case.
Quiche maybe prepared ahead of time, cooled and refrigerated until required. To reheat pre-heat oven 180c for 10 minutes then re-heat 15 minutes prior to serving.